As many of our blog readers know, we love using cashew butter in our morning cup of coffee. It gives our coffee this amazing creamy taste and frothy texture, while being dairy free.
Since we love it so much in coffee, maybe cashew butter would be just as good in baked treats?
I like to make these sugar free, dairy free cookies every now and again when I’m craving a sweet little treat with zero (honestly, zero) guilt. They're also gluten free, and pair wonderfully with some low calorie Cake Batter, Vanilla Bean or Cinnamon Bun Wink; making a gluten free/dairy free keto ice cream sandwich!
½ cup cashew butter
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon Stevia
Preheat your oven to 350F
In a large bowl, mix together the cashew butter and the eggs until you get a thick consistency. It will be runny at first, but keep mixing!
Then, mix in the baking soda, salt, and stevia. If you want to be fancy, add in raisins, dairy free chocolate chips, or anything else you’re in the mood for.
Spoon the batter onto a baking sheet lined with parchment paper or a non-stick mat. Make sure to leave some room – these nut butter cookies puff up a lot!
Bake for 15-18 minutes. Let cool before serving with a scoop of Cake Batter!
Serving Size – 1 cookie with 1 scoop of Wink. Recipe makes 10.
Calories – 90
Fat – 7.0g
Carbs – 3.7g
Fiber – 0.5g
Sugar – 0.8g
Protein – 4g