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Homemade Cashew Butter Cookies Recipe
|Serving size: 2 tablespoons (32g./1oz.)|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 3 g||15%|
|Unsaturated fat 11 g|
|Carbohydrates 8 g||3%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Have you ever tried Cashew Butter?
Cashew Butter is not your run-of-the-mill buttery spread. Every one of us knows all about peanut butter, both the crunchy as well as the creamy varieties. There is also Almond Butter, which is more readily available at the grocery store these days, and more and more I have noticed more apple butter on the shelves (great when used in pumpkin pies!)
There have been many “new” spread substitutes and alternatives for your standard peanut butter and jelly sandwiches or your morning toast. There is Nutella (chocolate and hazelnut), SunButter (Sunflower seeds) and other plain Hazelnut spreads (Jif), but awkwardly, there isn’t as many places (or people, for that matter) that are using Cashew Butter.
Now, if you have to ask, Cashew Butter is that same thing as Peanut Butter, but made with cashews instead of peanuts. Many people are trying to find a substitute for peanut butter because of allergies, calories or the fat percentages. (Peanut Butter has around 200 calories with 25 percent fat per serving, which is about 2 ounces, while Cashew Butter has 190 calories with 23 percent fat per serving—not a huge difference but it is less calories and fat).
Now, when it comes to getting your own cashew butter, there are many ways to get it. For one thing, you can get it at higher-end grocers like Whole Foods, other health food stores or at some large mega-supermarkets. Secondly, you can order it online through specialty shops and even Amazon.com. Thirdly, and probably easiest, you can make your own.
(If you wish to make your own cashew butter, simple take 2 cups of roasted, unsalted, cashews, ½ teaspoon of salt and ½ cup of walnut oil and grind it all together in a food processer. That is the simplest, if you can’t get a jar of cashew butter at the store.)
Luckily, I got a hold of a jar of cashew butter and I decided to use it to make my own cashew butter cookies. I love peanut butter cookies and I love cashews, and there is nothing better than combining two favorites into one.
Cashews and Cashew Butter have a sweeter taste than Peanuts or Peanut Butter, and they can make a very delicious cookie. So, if you want to try a slightly different peanut butter cookie, without the peanut butter, try making these Cashew Butter cookies. They have a wonderful flavor (a "mild" peanut butter flavor with a hint of honey), and they are a little bit healthier than plain peanut butter cookies..
NOTE: With this recipe you can use whole wheat flour instead of all-purpose flour if you want to make them even more healthier.
½ cup of Cashew Butter
2 cups of All-Purpose Flour
½ teaspoon of Salt
1 teaspoon of Baking Soda
1 stick (½ cup) of Unsalted Butter, softened at room temperature
¾ cup of Brown Sugar
¾ cup of White Sugar
2 whole Eggs
1 teaspoon of Pure Vanilla Extract
½ teaspoon of Pure Almond Extract, (optional)
1. Pre-heat the oven to 375 degrees F.
2. In a medium mixing bowl mix the all-purpose flour, the salt and the baking soda.
3. In a standing mixer, or using a large mixing bowl and an egg beater (or even a paddle or whisk), whip together the cashew butter and unsalted butter until they are fluffy and well incorporated.
4. Add the white sugar and the brown sugar to the butter mixture and mix well together.
5. Add the whole eggs, one at a time—mixing well before adding the next one. Mix until fully combined.
6. Add the vanilla extract (and the almond extract, if you are using it) and mix it into the batter.
7. Add the all-purpose flour and salt mixture, in thirds, to the batter and mix all ingredients until they are well incorporated.
8. (Baking Method One) You can make cookies bars, or a large pan of cookies and cut them into cookies bar squares. Spread the batter into a large buttered baking dish and bake it for 25 minutes. This can save you some time, or you can make the individual as described below.
9. (Baking Method Two) You can make the individual cookies by using a spoon and scooping out a tablespoon of dough. Then, roll it into ball and press it down with a fork on a parchment paper-lined cookie sheet. (You will get about a dozen cookies on a single cookie sheet, depending on how large your cookies sheet is). Bake the cookies on the middle rack of your oven for 10 minutes. Remove the cookies from the oven and let them cool on a wire rack for 5 minutes before removing. Repeat this step until you have used up all the dough.
10. Either baking method you choose, allow the cookies to cool enough to touch before serving.