Chocolate Chip Cashew Cookies
Recipe GLPRfd4c22fd98a77a
A delightfully simple gluten-free cookie featuring creamy cashew butter, rich milk chocolate chips, and a tender crumb. These cookies come together quickly with just a handful of ingredients and bake to golden perfection in just 10 minutes. Enjoy them warm and chewy straight from the oven or cooled on a wire rack for a firmer texture.
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Ingredients
1 cup cashew butter
¾ cup granulated sugar
1 large egg
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk chocolate chips
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the cashew butter, granulated sugar, egg, baking soda, and kosher salt. Stir until well blended and smooth.
Fold the milk chocolate chips into the batter until evenly distributed.
Drop rounded tablespoons of dough onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10 minutes, or until the edges are golden brown and the centers are set. The cookies may appear slightly soft in the middle, which is normal.
Remove the baking sheet from the oven and allow the cookies to rest on the hot sheet for 3-5 minutes to firm up slightly.
Transfer the cookies to a wire cooling rack. Enjoy them while still warm and chewy, or allow them to cool completely for a firmer texture.
