I created this Cashew Butter Cookies recipe because I am sensitive to grains, gluten and dairy but I wanted something indulgent if I was ever in the mood. They are higher in protein than most desserts so that is also a huge plus!
Further Food Nutritionist Commentary:
By Camryn Goldstein
Cashew Butter Cookies (Paleo, Gluten-Free)
1 cup cashew butter
3/4 cup coconut sugar
1/2 tablespoon baking soda
1/4 teaspoon salt
garnish with raisins (about 3-4 per cookie) (optional)
- Mix together the eggs and coconut sugar until mixed well.
- Add in all other ingredients until mixed well.
- Place spoonfuls of dough on a baking sheet with parchment paper.
- Cook at 350 for 10-12 minutes.
*Cookies will spread out when cooking so leave room in between.
Per Serving: Calories: 122; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 21 mg; Sodium: 190 mg; Potassium: 8 mg; Carbohydrate: 12 g; Fiber: 0 g; Sugar: 8 g; Protein: 2 g
Vitamin C: 0%; Vitamin A: 1%; Iron: 5%; Calcium: 1%
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