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Crispy, chewy, salty, and sweet Chocolate Chip Cashew Cookies that are gluten-free, only require one bowl and are super tasty and easy to make!
I enjoy playing with various gluten free flour blends, and this combination certainly surprised me with its fantastic flavor!
A beautiful fusion of crispy & chewy, salty & sweet…these cookies will surely satisfy any cookie craving you may find yourself with…
..and best of all, it is an easy & quick one bowl prep!
Tips for making Cashew Chocolate Chip Cookies:
You can replace the coconut sugar with any granulated sweetener of your choice.
You can replace the butter with coconut oil to make these cookies dairy-free, but I recommend chilling the dough for 30 minutes before baking if you choose to do so.
Due to the unique nature of coconut flour, I do not recommend replacing it with any other flour
You can use any chocolate chips of choice. For a low/no-sugar choice, I highly recommend these 100% chocolate chips.
You can store these cookies in an airtight container in the refrigerator for up to 5 days.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 1/4 cup roughly chopped raw cashews (I used a mortar & pestle to grind cashews a bit)
- 1/4 cup coconut flour
- 1/4 cup garbanzo bean flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut sugar
- 7 tbs butter, melted
- 3 tbs honey or maple syrup
- 2 tsp vanilla extract
- 2 eggs (beaten)
- 1/2 cup semi-sweet chocolate chips
approx. 12 cookies | 1 cookie:
Fat: 11 g