Cashew Butter Cookie Recipe

Cashew Butter Cookie Recipe

Who doesn't enjoy a fantastic Cashew Butter Cookie Recipe?! It's not only delicious but also safe for those with peanut allergies. My husband frequently requests cookies, so I've developed a system: I prepare the dough, roll it up, and store it in the fridge. When he wants some, he simply slices a few pieces and bakes them for a fresh treat. The dough keeps well in the fridge. No hungry man, no cry!

Forming a rod of the cookie dough

It's perfect for when friends or family drop by unexpectedly and you need something tasty at the last minute. Enjoy it with a nice cup of tea or coffee and relax. It's such a convenient and easy way to entertain on a lazy afternoon.

Cashew Butter Cookie Recipe

Cashew Butter Cookie Recipe

I hope you are in the mood, let's get to it.

Ingredients

1 cup white flour, sifted

1/2 tsp baking power

1/2 tsp baking soda

1/2 cup coconut sugar

Vegan butter or margarine

2 banana mashed

3/4 cup cashew butter

1/2 cup oat flakes

1/2 cup vegan chocolate chip

Instructions

Set the oven to 180 degrees with the fan-forced setting. Cut the vegan butter into cubes and melt it in the microwave for 30 seconds, stir, and then heat for another 30 seconds.

Combine the dry ingredients first. Next, incorporate the remaining ingredients and mix until you achieve a consistent texture.

Forming a rod of the cookie dough

Shape the dough into a long rod and cut it into slices for baking. Wrap the slices in cling film and refrigerate until ready to use. Arrange the raw cookie slices on a baking tray and flatten them slightly with a spoon. Bake for 12-15 minutes. Allow them to cool for 15 minutes before serving.

Cashew Butter Cookie Recipe