Perhaps apologies are in order. You see, I’ve been sitting on this recipe for over a year and a half. Even though my tasters raved about them, saying that they HAD to blogged and shared (pretty good feed back, eh?), the cookies weren’t what I was looking for at the time, and I ended up going with this Cashew Butter Ice Cream instead. So I tucked the recipe away, fully intending to get back to it… And then I forgot… What can I say? I’m an Aquarian.
But about these chocolate chip cookies! They have a more delicate texture, then the typical “classic” chocolate chip cookie, that is almost reminiscent of a soft shortbread. The cashew butter makes them extra decadent, and a light sprinkling of salt give them an air of sophistication.
I’m so sorry for keeping these from you, and I hope you agree that they were worth the wait.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Cashew Butter Chocolate Chip Cookies
Recipe Type: dessert
Makes: 20 cookies (approx.)
- 3/4 cup All-Purpose Flour
- 1 tbsp Corn Starch
- 1/2 tsp Baking Soda
- 7 tbsp Vegan Butter (I used Earth Balance)
- 5 tbsp Cashew Butter, well stirred
- 1/4 cup Granulated Sugar
- 1/4. cup lightly packed Light Brown Sugar
- 1 tbsp Plain Non-Dairy Yogurt*
- 1 tsp Vanilla Extract
- 1/2 cup Dairy-Free Semi-Sweet Chocolate Chips
- Coarse Salt for sprinkling (optional, but recommended)
Preheat oven to 375°F and line cookie sheets with parchment paper.
Whisk together together the flour, corn starch, and baking soda. Set aside.
Cream the vegan butter and cashew butter together, until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy. Add the yogurt and vanilla, and beat on medium-high for 60 – 90 seconds, scrapping sides of the bowl when necessary. Beat in the flour mixture just until mixed. Fold in the chocolate chips.
Using a tablespoon to measure, scoop dough and drop 2 inches apart on the lined cookie sheets. Sprinkle lightly with salt.
Bake for 10 – 12 minutes, until the edges are golden. Allow to cool on sheets for about 5 minutes before transferring to a wire rack. At this point they are still fairly delicate, so handle carefully. They will continue to firm up as they cool. Cool completely before storing.
Store in a tightly sealed container, at room temperature, for up to 5 days.
*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.