Chocolate chunk cookies with cashew butter and sea salt

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I’m about to share with you something really special. Absolutely delicious chocolate chip cookies with no gluten, no dairy, no refined sugar, and no starches or gums. They’re kind of like the unicorn of baking.

These cookies are soft and chewy in the middle and golden and crisp around the edges. The cashew butter, ghee and honey lend buttery, caramel flavor, and the quinoa flakes give a bit of texture like a cowboy cookie.

People who eat gluten and dairy and refined sugar will ask you for the recipe. They’re that good.

I was originally inspired by a recipe from La Tartine Gourmande— I especially loved the mix of flours she used. Then I set out to create a chocolate chip cookie without dairy and refined sugar, as well as gluten, that was every bit as delicious as cookies with all three. I hope you enjoy the results as much as I do!

P.S. These make great ice cream sandwiches. Scoop vanilla coconut milk ice cream between two cookies.

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Chocolate Chunk Cookies
with cashew butter and sea salt

Makes 20-22 cookies

3 T (40g) ghee
3 T (40g) organic non-hydrogenated palm oil shortening
2/3 c (100 g) coconut palm sugar
1 1/2 T honey
2 T cashew butter
2 t vanilla
1 large egg
1/2 c (60 g) millet flour
1/4 c (45 g) brown rice flour
1/4 c (30 g) quinoa flour
1/2 c (60 g) quinoa flakes
1/2 t sea salt
1/2 t baking soda
6 oz good quality semi-sweet chocolate, chopped

Beat ghee, palm oil, honey, cashew butter and palm sugar in a stand mixer on medium-high until creamy. Beat in the egg and vanilla.

Combine all dry ingredients except chocolate in a separate bowl and whisk to blend.

Add dry ingredients to wet ingredients, stirring just until incorporated. Stir in chocolate. Drop by the heaping tablespoon on to parchment-lined baking sheets.

Bake at 350 degrees for 10 minutes. Cookies are done when they are set in the center and barely starting to brown on the edges.

Cool cookies completely on a wire rack. Store in an airtight container.

2 thoughts on “Chocolate chunk cookies with cashew butter and sea salt

  1. Do you think that peanut butter (plain, unsalted) would work in place of Cashew butter? And doesn’t ghee have dairy in it, or am I misremembering? And last, I’m curious about your use of palm sugar, I’ve never encountered it before and I’m trying to come up with something to replace the plain, white sugar I use…Thanks!

    • Hi Rachel, Great questions!

      Yes, I think plain unsalted (all natural) peanut butter would be great in place of the cashew butter.

      My understanding of ghee is that it is the butter fat without any of the dairy proteins. So it is dairy-free, but clearly not vegan. I’m really sensitive to dairy and was nervous to try ghee when my nutritionist recommended it. But it has been a-okay for me. You could try using 6 T. of palm shortening instead of 3 T. of each, if you prefer.

      Palm sugar works really well in most cases as a 1:1 substitute for regular white granulated sugar, plus it has a healthier profile. A couple of words of caution– palm sugar is a little closer in taste, color and texture to brown sugar than white sugar. This is sometimes fine or even better (like in chocolate chip cookies!). But it’s worth noting that it has a stronger (more caramelized) flavor than white sugar and is brown in color, so keep that in mind in recipes where those things might matter.

      Let me know how the recipe turns out for you!

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