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Chocolate + dried cherries + cashew butter = grain-free cookie perfection. As a big fan of peanut butter cookies, but not a fan of all the flour and sugar, these flourless cashew butter cookies are a most delicious replacement. The combination of dark cocoa, chocolate chips, and dried cherries make these cookies so good you’d never know they were grain-free.
Dried cherries are like dried fruit crack. Seriously. I like the mildly sweetened ones as the unsweetened ones are quite bitter and not sweet like I’d like my cherries to be. If you’ve got a dehydrator, I’m sure you can make fantastic homemade ones, but I don’t have room for more kitchen gadgets at this point, so I buy mine at Costco, or these Yupik ones from Amazon. If dried cherries aren’t your thing, feel free to substitute the same amount of dried cranberries.
WHY CASHEW BUTTER COOKIES?
Well, first of all – I’d like to declare cashew butter as the queen of all nut butter. Maybe tied with macadamia nut butter. And Pecan. Hmm. So many nut butters, so few crowns!
Anyhow, let’s get back to why I chose cashew butter for these cookies. First off, it’s got a creaminess that isn’t replicated with most other nuts, especially in baking and as a replacement for dairy. Secondly, it has a much more neutral flavour when it’s baked than almond butter, which is more nuttier and pronounced a flavour. And third, the texture of a cashew butter cookie is nearly identical to a traditional cookie made with flour.
The recipe makes a baker’s dozen (13!) so I often double the recipe when I’m entertaining. These cookies aren’t overly sweet, so I think they are just about perfect with an espresso and some adult conversation. But really, what in life isn’t?
MORE RECIPES TO ENJOY