WHAT’S INSIDE:
cashew butter - the creamiest of all nut butters, with the most neutral flavor! I love using cashew butter because it blends in so nicely with other ingredients. in this recipe, it replaces butter to make the cookies dairy-free and slightly more nutrient-dense!
honey - honey easily replaces granulated sugar in most recipes, and it’s far sweeter per ounce, so you won’t need quite as much. feel free to use maple syrup instead!
almond flour - ohhhh, almond flour. I used to struggle so much working with almond flour, but I’ve found over the years that it works well as the main flour ingredient in some recipes, as the sidekick in others, and should simply be left out of others. this cookie recipe is the perfect place for almond flour - we want a dense, chewy, rich, satisfying bite and that’s exactly what almond flour can do!
dark chocolate chips - obviously. feel free to use milk chocolate chips, or chunks (even better).
RECIPE
½ cup natural creamy cashew butter (unsweetened, should be drippy!)
¼ cup honey or maple syrup
2 tbsp coconut sugar
½ tsp vanilla extract
1 egg
½ cup almond flour
2 tbsp oat flour or 1:1 gluten-free flour blend (can also use all-purpose flour if not GF)
½ tsp baking soda
Pinch of salt
About ½ cup dark chocolate chips
Preheat the oven to 350F and lightly grease two 7-8oz oven-safe ramekins with oil.
In a bowl, whisk together the cashew butter, honey or maple syrup, coconut sugar, vanilla, and egg until smooth.
In a separate bowl, combine the flours, baking soda, and salt. Fold the wet into the dry, then add the chocolate chips. Gently stir until no clumps of flour remain. It will be very soft!
Divide the dough between the two ramekins and top with a few additional chocolate chips.
Bake at 350F for 15 minutes for an underbaked cookie, or 18 minutes for a more fully baked cookie. The batter might rise up over the edges slightly.
Cool completely before enjoying! Serve with vanilla ice cream if desired.
