These cashew butter cookies are a yummy alternative to peanut butter cookies for those with peanut allergies.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ½ cup cashew butter
- ½ cup firmly packed brown sugar
- 1 egg
- 2 tablespoons milk
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix flour, baking soda, and salt together in a small bowl.
Step 3
Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
Step 4
Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
Step 5
Bake in preheated oven until golden brown, 12 to 14 minutes.
Cook’s Note:
For softer cookies, bake for 9 to 11 minutes. Remove while the cookies still look slightly raw; they will set a little more while they cool.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 136 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat3g | 15% |
Cholesterol18mg | 6% |
Sodium107mg | 5% |
Total Carbohydrate17g | 6% |
Dietary Fiber0g | 1% |
Total Sugars9g | |
Protein2g | |
Calcium11mg | 1% |
Iron1mg | 4% |
Potassium51mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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