Last fall I had to spend several months on an elimination diet that had me avoiding a ton of the foods I usually eat. Desperate for something fun that I could actually eat, I stumbled upon a recipe for cashew butter cookies from the Detoxinista. That same week I discovered organic roasted cashews at Costco, so of course I had to make the recipe. I modified it a bit to fit our food restrictions here, but thankfully the cookies came out amazing! Since then I have made this recipe at least a dozen times. As I say about most conventional foods, my memory of chocolate chip cookies is pretty hazy, but these gluten-free flourless chocolate chip cookies taste so much like the chocolate chip cookies I used to make in my pre-real food days. If you’re craving a gluten-free chocolate chip cookie, you’ve got to try these.
I use psyllium husks in these cookies because I can’t eat eggs. I really like psyllium husks in egg-free recipes because they’re a great binder. I’m sure that you could substitute eggs, although I haven’t tried it so you’ll have to play around to see how many you’d need. If you do make them with eggs, please feel free to leave your results in the comments!
- 1 cup cashew butter (I make my own)
- 1/4 cup honey
- 2 tablespoons psyllium husks
- 6 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- heaping 1/4 teaspoon salt
- heaping cup chocolate chips (I use my homemade chocolate chips)
- Add psyllium husks to water and allow to sit for a few minutes while you mix up the rest of your ingredients.
- Add cashew butter, honey, vanilla extract, baking soda, and salt to your mixer bowl.
- By this time the psyllium husks should have absorbed all of the water to form a thick solid. (If not, wait a few more minutes for this to occur.) Add the psyllium mixture to the rest of your ingredients.
- Thoroughly mix all of the ingredients together, either using your mixer paddle or by hand.
- Once everything is evenly mixed, add your chocolate chips.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper, and drop cookies onto your baking sheet. I usually make about 14 cookies, each about 2-3 tablespoons. Since this batter is primarily composed of nut butter, it will be sticky and pretty wet. I find that a spatula and a large spoon works well to scoop the cookies onto my sheet.
- Bake cookies for 15-20 minutes, until the edges are lightly browned and the tops of the cookies mostly spring back when you push on them gently.
- These cookies taste the most like a conventional chocolate chip cookies when they're still warm from the oven, but we love them leftover as well. Store at room temperature, or in the fridge or freezer for longer term storage. Experiment to see what consistency you prefer; sometimes I really like them straight out of the freezer.
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