CHOCOLATE CASHEW COOKIES

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They’re soft and chewy and definitely chocolatey so if you’re a chocoholic you’re gonna love these Chocolate Cashew Cookies.

These deliciously scrumptious cookies are gluten free, dairy free as well as vegan.  But don’t knock them until you try them just because they’re vegan.

They’re super easy to make and no need for cookie cutters here.  You form the dough mixture into a rectangular log and place it in the refrigerator to set for at least an hour.  Then once it’s ready all you need to do is cut it into slices to form the biscuits.  Place them on a tray and bake.  How simple is that!

Most of you will have the ingredients in your pantry, especially if you’re gluten and dairy intolerant.  I used cashews for this recipe, salted ones at that, but feel free to use any nuts you have on hand.  I’m sure they’ll be just as delicious.

Since going off refined sugar, I usually use fructose or pure brown cane sugar with it’s rich flavour however you can use plain white sugar if you prefer.

I’m sure you’re gonna love these Chocolate Cashew Cookies just as much as we do.

Print Recipe

Chocolate Cashew Cookies

These deliciously scrumptious cookies are gluten free, dairy free as well as vegan. But don’t knock them until you try them just because they’re vegan. Super easy recipe.

Ingredients

• 170g/6ozs wholemeal rice flour
• 100g/3.5ozs potato starch, gluten free
• 100g/3.5ozs dairy-free butter
• 100g/3.5ozs pure brown cane sugar or fructose
• 8g/0.3ozs baking soda
• 100g/3.5ozs salted cashews, chopped into pieces
• 30g/1oz dairy-free dark cocoa
• 3-5 tablespoons oat milk

Instructions

1

Place the softened dairy-free butter into a food processor bowl together with the flour, potato starch, brown sugar, baking soda, sifted cocoa.

2

Add about 3 tablespoons of oat milk

3

Mix the ingredients well and add the extra tablespoons of oat milk, as necessary.

4

The mixture should form into a soft cookie dough.

5

Now add the cashews and pulse until they are mixed through the dough.

6

Place the dough onto baking parchment paper and form into a log about 6cm/2.5inches wide and 4cm/1.5inches in height.

7

Roll up in the paper and place in the refrigerator to solidify for an hour or so.

8

Now take the cookie dough out of the refrigerator and cut into slices about 1cm/1/4inch thick and place them on a baking tray covered in baking paper.

9

Bake in a moderate oven 180°C/350°F for about 8-10 minutes.

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