Vegan GF Cashew Butter Cookies

These little treats are the perfect accompaniment to my daily afternoon iced coffee. This recipe is one bowl with no electric mixer required, and quick to whip up. These cookies are GF, vegan, and with no refined sugar. I’m going to stop writing so that you can get cracking on making them! These were honestly some of the easiest and cleanest cookies I have ever made.

Recipe for 18 to 20 cookies
Ingredients:
1 cup unsalted cashew butter
2/3 cup coconut sugar
2 tsp vanilla
1/4 tsp kosher salt
1/2 cup mix in chips (I used sugar free Lily’s mini chocolate chips)
2/3 your favorite GF flour
1 tsp baking powder
2 tbsp your choice non dairy milk (I used unsweetened almond milk)

Preheat oven to 325. Prepare your cookie sheets with baking paper or a silicone liner mat. I always lightly grease with coconut oil spray.
In one bowl add all the ingredients except the chocolate chips. Stir the dough with a greased spoon and add the chips when the dough is well combined. Take balls of dough and roll in your hands (about 3/4 of a tbsp) and place on cookie sheet. Flatten slightly with your hand. Bake for 15 to 18 minutes. Cashew butter may burn so just keep an eye, especially if your oven is strong. The cookies should be slightly puffed and golden brown on bottom. They won’t get big, and they’ll firm up when cooling. Cool for 5 minutes before carefully transferring to a wire rack. Freeze between layers of parchment paper in an airtight container.