Cashew Butter And Vanilla Cookies
These soft, chewy cookies feature a rich, nutty flavor from creamy cashew butter, perfectly balanced with aromatic vanilla. They're an easy, elegant treat that stays deliciously moist for days.
Ingredients
Ingredients
- 1 cup creamy cashew butter unsweetened, at room temperature
- 3/4 cup light brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla extract pure
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt fine sea salt
- 1/4 cup raw cashews roughly chopped, for topping (optional)
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Make-Ahead: Dough can be scooped, rolled, and frozen on a baking sheet, then transferred to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Substitutions: All-purpose flour can be replaced 1:1 with a gluten-free flour blend. For a sugar-free option, use a granulated erythritol blend. Serving: Enjoy with a glass of milk, crumbled over vanilla ice cream, or as a simple afternoon snack.