Chocolate Chip Cashew Cookie Recipe
Make Chocolate Chip Cashew Cookie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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General
Dry Ingredients
Wet Ingredients
Mix-Ins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- 2
Prepare Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups of almond flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
Mixing Dough
- 3
Cream Wet Ingredients
In a large mixing bowl, use a hand mixer or stand mixer to cream together 1/3 cup of coconut oil (softened but not melted) and 1/2 cup of coconut sugar until light and fluffy.
- 4
Add Egg and Vanilla
Beat in 1 large egg and 1 teaspoon of pure vanilla extract until well combined.
- 5
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
- 6
Stir in Add-Ins
Fold in 1/2 cup of chopped roasted cashews and 1/2 cup of dairy-free chocolate chips into the dough until evenly distributed.
Baking
- 7
Form Cookies
Scoop heaping tablespoons of dough and form into balls. Place each on the prepared baking sheet, leaving about 2 inches of space between each cookie. Press down slightly to flatten.
- 8
Bake Cookies
Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers look set.
- 9
Cool Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage
- 10
- 11
Store
Store leftover cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.
