Cashew Butter Cookies (Paleo, Gluten-Free)

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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:

Cashews are high in healthy fats (monosaturated fat), lutein, and copper. Monosaturated fats can help reduce the risk of heart disease, lutein can improve eye health, copper can help form healthy red blood cells.

By Camryn Goldstein

Cashew Butter Cookies (Paleo, Gluten-Free)

  • Prep Time: 7 minutes
  • Cook Time: 10-12 minutes
  • Servings: 18

Ingredients

1 cup cashew butter
2 eggs
3/4 cup coconut sugar
1/2 tablespoon baking soda
1/4 teaspoon salt
garnish with raisins (about 3-4 per cookie) (optional)

Instructions

  1. Mix together the eggs and coconut sugar until mixed well.
  2. Add in all other ingredients until mixed well.
  3. Place spoonfuls of dough on a baking sheet with parchment paper.
  4. Cook at 350 for 10-12 minutes.
    *Cookies will spread out when cooking so leave room in between.
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.

Nutrition Information

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

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 5%; Calcium: 1%

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