Paleo Chocolate Chip Cookies {with Cashew Flour!}
 
Prep time
Cook time
Total time
 
Dana:
Serves: 3-4 dozen cookies
Ingredients
  • Ingredients
  • 16 oz 365 raw cashews (to make cashew flour - you’ll need 2 cups)
  • ⅓c coconut flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp vanilla
  • ¼ cup oil/butter - browned ghee
  • ⅓ cup maple syrup
  • ¼ cup coconut sugar
  • 1 egg
  • 1 cup 365 dark chocolate chunks (or your favorite chocolate chips!)
Directions
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. In a food processor, pulse the cashews until they resemble a fine flour, but not so much so that they turn into nut butter. Measure out 2 cups, and place in a small bowl for the dry ingredients. Save the rest for another recipe!
  3. Cream room temperature butter, sugar, maple syrup, egg, and vanilla together with a stand mixer or hand beater until well combined. In a separate bowl, stir together the dry ingredients. Use a rubber spatula or wooden spoon to incorporate the dry ingredients and chocolate chips in with the wet ingredients. Freeze for 20-30 minutes.
  4. Prepare a baking sheet with parchment paper.
  5. Once the dough is chilled, use a level tablespoon to shape cookie balls onto the sheet. This will make multiple batches, so make sure you refrigerate the dough in between each batch (otherwise the cookies will spread totally flat).
  6. Bake for 12-15 minutes on the middle rack of the oven, until just browned around the edges.
  7. Leave on the cookie sheet for 5-10 minutes to cool. (They may flatten out a bit - don't worry!) Then remove to a rack. The longer you leave them on, the crispier they'll get.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-chocolate-chip-cookies-cashew-flour/