In the kitchen, I feel very comfortable with no bake items, salads, oats and a few other things. The one thing that can be the toughest for me is baking. I don’t know what it is, but about half of the things I try to bake end up too dry, fall apart or some other mishap occurs. This is not to say that I hate baking, I just find that it is a bit trickier since I grew up baking cookies with lots of butter and sugar. Frankly, butter is not necessarily the enemy if you get grass fed real butter. It’s probably getting past the use of all-purpose flour and sugar that is the challenge. Finding the right combinations to create the perfect cookie, cake or bread using whole, unprocessed foods is something I am starting to venture into a bit more.
After I made the Maple Vanilla Cashew Butter the other day, I got the bright idea that it would be perfect in a cookie recipe. I wanted to put a spin on the traditional peanut butter cookie, and to my surprise, after only one modification I was pleased, very pleased. There is no egg in the recipe so I enjoyed the dough very much, maybe even more than the actual cookie! I didn’t make it without an egg on purpose, but rather I had everything else together and it seemed to have the right consistency so I went with it.
A few things to know about this recipe. The key is chilling the dough. If you don’t take at least about 30 minutes to chill, they just won’t come out right. I learned this the first go around. Do not over bake them. 7-8 minutes was tops in my oven. You can also use regular cashew butter, but the maple vanilla version really added flavor to them. They almost taste like a sugary almond cookie. I may even add a bit of almond extract next time I make them. I am also looking to make some sort of icing for these soon as well!
- 1 1/2 cups almond flour
- 1/4 c 100 % pure maple syrup
- 1/3 cup maple vanilla cashew butter* previous recipe on the blog, regular cashew butter will work too
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 3 T coconut oil melted
- 2 cranks of sea salt
- 1/4 tsp baking soda
In a mixing bowl, combine all ingredients and stir. Make sure not to over stir the dough.
Refrigerate dough for 30 minutes.
Preheat oven to 350° F.
Spoon cookies onto parchment line cookie sheet. Press each cookie just slightly.
Bake for 7-8 minutes.
Remove and cool.
Store cookies in an airtight container.