From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2
Combine cashew butter, coconut sugar and egg in a mixing bowl. Roll out quarter sized balls of dough. Take a fork and lightly press on top of dough balls.
3
Bake for 9-10 minutes or until edges are lightly golden and the middle is set.
4
Allow cookies to cool for 5 minutes on the pan before carefully removing to a cooling rack.
5
Cookies can be stored at room temperature for 2-3 days, but refrigerate for best results.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Egg Integration 🥚Use a room temperature egg to ensure it blends smoothly with the cashew butter, creating a uniform dough without lumps or separation that can affect cookie texture.
- Don't Overmix the Dough 🥄Mix just until the three ingredients are combined—overmixing develops gluten and creates dense, tough cookies instead of tender, crumbly ones with a delicate crumb.
- Chill Dough for Better Shape ❄️Refrigerate the dough for 15-20 minutes before baking to prevent excessive spreading and help maintain defined edges and a thicker, chewier texture.
- Use Natural Cashew Butter 🥜Choose unsweetened, natural cashew butter without added oils or stabilizers, as these can affect cookie structure and allow you to control the sweetness level with coconut sugar alone.
- Watch for Golden Edges 👀Remove cookies from the oven when edges are just golden brown but centers still appear slightly underbaked—they'll continue cooking on the hot baking sheet for perfect consistency.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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