These cookies are such a great treat, especially for those that are not eating use grains. They were inspired by flour-less peanut butter cookies. Since many people are either sensitive or allergic to peanuts, I decided to use another delicious nut butter to create these.
Cashews are such a sweet and creamy nut. This lends itself very nicely to this recipe. The sugar content is not very high since you get some extra natural sweetness from the cashew butter.
If you are not a fan of chocolate (I can't make any baked good without it in my house), you can leave the chocolate chips out. They will be just as tasty!
I love that these cookies come together really quickly. It is always best to have your cashew butter and egg at room temperature. This makes it much easier for mixing.
You could make smaller cookies with this, but you will have to shorten the cooking time. Just watch for the edges and top of the cookies to brown and you will know that they are done. This would double your amount of cookies, but give you awesome little bite sized cookies.
I will update with egg-free experiment, but theory would dictate that a flax or chia egg would work well with this recipe.
For alternative sweetener, I would look at xylitol or another granular sugar alcohol. This will help the cookies keep their shape better.
I hope you get a chance to try these simple but delicious cookies!
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