Every woman needs a brand new paleo recipe to make on a Friday evening or over the weekend to surprise family and friends with. In my case, I love an all ladies paleo friendly party night. I really believe these cashew chocolate chip cookies will be a hit no matter who you serve them to! I love to make cookies using nut butters. Cashew butter is just so creamy and light and bakes up so darn well.
These cookies are terrific all alone or with any paleo ice cream. I can attest that kids LOVE these and introducing kids to healthy versions of flavors at an early age is really the way to an ideal start. Have children help in the kitchen while teaching them a bit of nutrition at the same time.
No kids? No problem! Well, I personally love to have a girls night at my home. We all sit around baking and cooking and then eating, drinking and gobbling up what we made. These cookies are part of THAT plan. All just fun! Bring out the board games or a terrific movie. These paleo cookies and any of my other recipes can be used to dazzle any party up.
Have a blast and enjoy! Oh and if you’d like to get your hands on some more amazing chocolate/dessert recipes, check out my eBook called Decadent Chocolate & Cacao Recipes and Delights located on my eBook page.Print
These paleo cookies are great to share with friends, family, kids, you name it! And OMG the cashew butter – it is so creamy and light and bakes up so darn well. Enjoy these on their own or with paleo ice cream for a healthy yet delicious treat any day of the week.
- 1 cup cashew butter (macadamia nut butter works well too)
- ¼ cup organic honey
- ¼ cup plus 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons coconut flour
- Pinch of salt
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- 1 cup chocolate chips or chocolate chunks of your choice (I recommend 70% or higher)
- OPTIONAL: Cashew pieces
- Preheat your oven to 350F.
- Line two baking sheets with parchment paper.
- Combine the nut butter, honey, coconut oil, vanilla and the egg in a large bowl and mix well.
- In a separate bowl, mix together the coconut flour, salt, almond flour and baking soda.
- Mix the dry ingredients well.
- Fold the wet ingredients into the dry and mix well.
- Add the chocolate chips and optional nuts.
- Refrigerate the cookie dough until chilled, about 15 minutes.
- Use a medium-sized cookie scoop to drop balls of dough onto your prepared baking sheets.
- Space about 2 ½ inches apart.
- Bake for 13-15 minutes, or until the cookies are slightly browned.
- Remove from the oven and transfer to a rack immediately to cool.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.