I bake a lot. When I'm stressed, I bake. When I'm sad, I bake. When it's chilly outside, I bake. When I'm bored, I bake. It's a little excessive sometimes, actually, but much to the benefit of my the people in my life. The other day, sure enough, the urge struck and I needed to satisfy it. I hadn't tried my hand at a nut butter cookie for a while so gave it a go. After some research and brainstorming, I whipped together this recipe and it was a total hit! Not only is the dough totally bomb, the finished cookies are both beautiful and delicious. Crisp on the outside, soft and a little chewy on the inside, and with a nice subtle cashew butter flavor. And best yet, they stayed a little chewy and moist for three days. None of that dry, crumbly cookie business here. Instead of sweetening it with a ton of cane sugar, I used a combination of coconut sugar and maple syrup. This combination creates a great flavor that isn't too sweet and carries far less sugar and calories than a traditional recipe.
I took some of the cookies to school the other day and shared them with my fellow acupuncture students. Everyone loved them! In fact, a couple of people declared that they wouldn't have ever guessed they were gluten-free. I hope you like them as much as I did.
Cashew Butter Chocolate Chip Cookies
yield: approximately two dozen cookies
This recipe calls for a blend of four flours, which may seem like a lot, but it makes a great mix. Sorghum and brown rice flours are both easy to find and affordable. Arrowroot flour and arrowroot starch are the same thing, but just go by two different names. Same with tapioca flour and tapioca starch. Arrowroot and tapioca are interchangeable in this recipe, so feel free to use whichever you have in your pantry. There is not a substitute for sweet rice flour, so try to get your hands on some. Look in the gluten-free flour section, or for the best deal, the Asian food section of your local grocery store or better yet, an Asian grocery store. Sweet rice flour is also known as glutinous rice flour, but don't be scared - it doesn't contain gluten! Sweet rice is often called glutinous rice because it is really sticky stuff. That's why the flour is so great - it helps hold things together and keep things moist and chewy.
- 1 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/4 cup arrowroot starch/arrowroot flour or tapioca starch/tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup smooth roasted cashew butter (feel free to substitute equal amount of another nut butter)
- 1/2 cup coconut sugar (feel free to substitute an equal amount of granulated palm sugar or another variety of granulated sugar)
- 1/2 cup maple syrup
- 2 large eggs
- 2 teaspoons gluten-free vanilla extract
- 1 10-ounce bag chocolate chips
In a medium bowl, whisk together flours and starch, baking powder and baking soda, and salt until light and well-mixed. Set-aside
In a large bowl, cream together butter and cashew butter until smooth with a handmixer or in a standing mixer. Add coconut sugar and maple syrup and continue to mix until smooth. The coconut sugar will not dissolve the same way and get totally creamy like granulated white sugar, so don't be surprised if there are small gritty pieces of coconut sugar. That's okay! Then add eggs one at a time and vanilla. Mix until everything well-incorporated.
Add dry ingredients to wet ingredients gradually, mixing on low and scraping sides as necessary, then turning up to a higher speed to fully incorporate all the ingredients. Then add chocolate chips and mix one final time.
I think the dough bakes up better after it has had the chance to rest for a few hours, or even better, a whole day or two or three, in the fridge. Something magical happens to cookie dough as it continues to sit, the flour absorbs the moisture and I think it results in a chewier cookie. So at this point, I suggest covering it with plastic wrap and putting the bowl in the fridge and letting it hang out for a bit. But if you want to bake it right away, that's fine too!
When ready to bake, pre-heat oven to 350º F. Line a baking sheet with parchment and scoop dough by the heaping tablespoonful onto the baking sheet. Bake for approximately 12 minutes, or until edges are just browned and the middles are still slightly soft. Let cool on a baking sheet for 5 minutes and then transfer to a cooling rack. Bake in batches until all the dough is gone!
Store in a tightly sealed container or plastic bag for up to 3 days.