Monday, January 6, 2014

Nutty No Flour Cookies

Soft and chewy, packed with nutty goodness and peanut butter chips these cookies are sure to fix any sweet tooth craving. This cookie can be made in so many ways. Feel free to use almond meal and almond butter instead. Maybe some chocolate chips? 

Trader Joe's comes out with Peanut Butter chips during the holidays. These are seasonal and it makes me so sad. We should start a petition to get these year round, just sayin' 

I love working with cashew meal as it gives your baked goods a light nutty flavor while keeping them soft and moist. I can't eat almonds, so I like to use cashew meal. I used to make my own but it got way too expensive and my food processor broke in the move to Portland. Fear not! Trader Joe's came out with "just cashew meal" and for $4.99 a bag, I'm in! 

Ingredients: (Makes 12-14 small cookies)
-1 Egg
-3/4 Cup Coconut Palm Sugar
-1/4 TSP Cinnamon
-1 TSP Vanilla Extract
-3/4 Cup Salted Peanut Butter
-1/2 Cup Cashew Meal 
-1/4 Cup Peanut Butter Chips

Preheat oven to 325 degrees. Line baking sheet with parchment paper. 
Measure your ingredients.
-Use hand mixer and combine the sugar and egg, until creamy.
-Add peanut butter, vanilla extract, and cinnamon. Mix well.
-Slowly add in the cashew meal, about 1/8 cup at a time (Until you added 1/2 Cup). Mix well each time before adding the next but of cashew meal. 
-Add the peanut butter chips and combine.
-Put the dough in the fridge for at least 30 minutes. 
-Once dough has chilled, roll about 2 TSP of dough into a little ball.
-Use your fork to create a crosshatch pattern on the cookies.
-Bake for about 10-11 minutes. *Nut flours can burn easily so keep an eye on your cookies since ovens can vary. 

 Enjoy! XO


  1. Do these have the consistenty/texture of a Larabar or more cookie like? I'm not crazy about the Larabar texture, but these sound/look SOO good.... let me know?!

    1. This comment has been removed by the author.

    2. They are definitely more cookie like!! They totally look like Larabar texture while in dough form but then they bake up and they become more cookie-ish