After completing my triathlon this past Sunday, I was hungry. I had just burned enough calories to eat basically any food that I could dream of . This is the beauty of exercising, people! Yeah, yeah… health benefits, better sleep, longevity, stress relief, blah blah blah. Let’s talk about how much more you get to EAT!
A few fried fish tacos later (a weird choice, I know) I was craving something sweet, and chocolate peanut butter popped into my mind. I remembered however, that I had some roasted salted cashews in my pantry that I have been wanting to do something with. I thought to myself, cashew butter? As it turns out, it is super super easy. I made cashew butter specifically for the cookies, but I am looking for to trying out a few more recipes! Yum!
What’s especially nice about making your own nut better, aside from the fact that it is insanely easy, is that you don’t have to add a bunch of sugar or preservatives. The cashew butter was delicious on its own. There is a definite difference between the cashew butter and store-bought peanut butter in the cookies as well. The cookies are lightly nutty and not overly sweet. They don’t have an overpowering peanut butter flavor as these types of cookies can often have. This is one of my pet peeves about making anything chocolate peanut butter – I fell in love with this cookie instantly for it’s delicate balance between the two.
Let’s not sell short the fact that the cookies are moist and chewy. The dark chocolate is a lovely pairing with the cashews. The key to these cookies is to allow the batter to sit for up to 72 hours. They will be noticeably more moist if you can muster the patience!
Dark Chocolate Cashew Butter CookiesPrint Recipe
- 1/2 cup butter, softened
- 1 1/3 cup roasted salted cashews
- 1/4 tsp cinnamon
- 2 tbsp coconut oil, melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 1 package Ghiradelli 60% cacao chips
First, prepare the cashew butter. In a food processor, pulse and process the cashews and cinnamon for about one minute or until finely processed. Add the melted coconut oil through the shoot and continue to process for about 30 more seconds until a butter has formed.
Place cashew butter into bowl of a stand mixer.
In the bowl of a stand mixer, combine the cashew butter and regular butter and mix for about 2 minutes or until smooth. Add the sugars and continue to mix for 2 to 3 more minutes. Make sure to scrape down the sides after each minute.
Then, add the egg and continue to beat for an additional two minutes.
Combine the dry ingredients in a separate bowl.
Add the vanilla into the mixing bowl, and then the drying ingredients. Finish with the milk. Do not over mix! Add in the chocolate chips and nicks only for a few seconds until just combined.
Refrigerate for 24 - 72 hours.
Preheat the oven to 350°F . Measure out the dough into 1.5 inch diameter balls. Place onto a baking sheet with parchment paper. Using your hands, flatten each cookie a little as they won't flatten much on their own.
Bake for 11 to 13 minutes or until dry on top. Remove from heat and allow to cool five minutes. Enjoy!
You can make these cookies right away, but there is a noticeable difference if you allow them to sit for 72 hours.