Easy grain-free gluten-free cashew butter cookies with salty dark chocolate chunks. Ready with just 6 ingredients in 15 minutes!
Hi guys!
Well, here we are again.
You, me, and the first cookie of 2019.
You’ve been so good eating all the veggies this new year that I thought you could use some cookies in your inbox.
Clean cookies, though, don’t worry, I didn’t drop them on the floor.
They’re grain-free, gluten free, and oil free boasting the irresistible combination of sweet and salty.
Oh, what was that, you’re too busy to bake because you’re killing your new years goals and intentions?
Don’t be salty, these Salted Cashew Butter Chocolate Chunk Cookies are ready with 6 ingredients in 15 minutes!
Get it.
If you’re reading this, I bet you’re already obsessed with these cookies because, hello, cashew butter and chocolate.
Two of my favorite things in life.
In case you’re on the fence, let me just say these morsels are moist, chewy, nutty, chocolate-y, and perfectly sweet.
These cookies are adapted from my Flourless Cranberry Chocolate Chip Cookies (check these out, too!).
I love this cookie recipe template because it’s packed with whole foods without the addition of gluten, refined sugars, or oils.
The cookie batter has a rich cashew butter and an almond flour base that’s naturally sweetened with maple syrup.
If you don’t have cashew butter, I highly recommend grabbing some for this recipe!
I love the subtle tastes of the cashew butter that really lets the chocolate shine.
To make them without cashew butter, try subbing another nut butter for similar results.
The almond flour can be swapped out with oat flour as an alternative, but I love the intense moisture the almond flour gives the cookie base.
To be honest, I’ve never really gotten those sweet and salty snack-y cravings.
You know, the whole eating a bag of chips then chocolate chip cookies then hand back in the chips type of situation.
However, when you smash them together, I get it, it makes sense.
Hu Kitchen Dark Salty Bar, you are perfect in your salty sweetness.
I love the way the hint of sea salt draws out the sweetness of the chocolate in these rich dark cacao bars!
Chop them up in big chunks for inclusion in this recipe and watch them melt in rough rectangles.
I kept the mix-ins simple here, but these cookies would be great with crushed walnuts or your favorite nut of choice for some extra texture and crunch.
They store well at room temperature for several days and can be refrigerated/frozen for long term storage.
I’m thinking a few in the freezer might not be such a bad idea, if you can manage to set a few aside…
Enjoy these Salted Cashew Butter Chocolate Chunk Cookies as an easy every day cookie recipe.
It’s one of those classic cookie recipes that’s good for any occasion and any crowd.
They’re great with a tall glass of almond milk while they’re still melty and warm.
The combo of salty and sweet makes it hard (read: impossible) to eat just one.
Try topping them with a pinch of sea salt and more dark chocolate chunks before baking for aesthetics and flavor.
Happy baking!
If you make these Salted Cashew Butter Chocolate Chunk Cookies, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more easy clean cookies, try my Flourless Cranberry Chocolate Chip Cookies, Almond Butter Avocado Chocolate Chip Cookies, and Dark Chocolate Chunk Muesli Snack Cookies.
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XO Lauren
Salted Cashew Butter Chocolate Chunk Cookies
- Total Time: 30 mins
- Yield: 16 cookies
Description
Easy grain-free gluten-free cashew butter cookies with salty dark chocolate chunks. Ready with just 6 ingredients in 15 minutes!
Ingredients
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 1 1/4 cup almond flour (can sub 1/4 cup for vanilla protein powder, if desired)
- 1 cup oil-free creamy cashew butter
- generous 1/3 cup maple syrup
- 1 heaping cup of Hu Kitchen Salty Dark Chocolate bar, chopped
- 1 tsp baking powder
- Himalayan sea salt flakes, for topping
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium size bowl, whisk together your flax egg and allow to gel for 5-10 minutes.
- Next, add the almond flour, baking powder, cashew butter, and maple syrup, and mix well to combine.
- Fold in the chopped chocolate and mix well.
- (OPTIONAL) Place in the refrigerator for 30 minutes for dough the firm up. You can skip this step if you’re in a hurry- I usually do with success!
- Using a cookie scoop or spoon, scoop dough into ~1.5 – 2 TBS balls onto the parchment paper. Flatten slightly with your hands. Top with additional chocolate chunks and Himalayan sea salt, if desired.
- Bake for 14-15 minutes until golden brown underneath and slightly brown around the edges. Remove from the oven and allow cookies to set before eating. Cookies will appear soft and undercooked when removed from the oven and will firm up after cooling.
- Store leftover cookies in the fridge for 5-7 days and freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Oil Free, Gluten Free, Vegan, Refined Sugar Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Hi! Just about to try these. Recipe looks mouthwatering! Just wondering – how much baking powder is needed?
Hi Kathryn! So sorry I missed this in the recipe! It should be 1 tsp. Enjoy and let me know what you think! XOXO
Thank you! Will do.
It’s a lovely melting in the mouth delicious chocolate cookies! Do you understand what I mean?! Impossible to resist, yum;)
Thank you!!