Chocolate Chip Cashew Cookie Recipe
Recipe information
Make Chocolate Chip Cashew Cookie in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
General
Dry Ingredients
Wet Ingredients
Mix-Ins
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
11. Store
Store leftover cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.
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