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Massive Cashew Cookie



This is a favorite recipe of ours lately. I didn't make this recipe up, but I have altered it to fit our allergies/intolerances and liking. Rachael, from Rachael's Good Eats, created this incredible Cashew Cookie Skillet recipe and, goodness, it's beyond amazing! We are in love with this dessert and eat it for dessert or with our coffee in the morning. Trust me when I say that when you make this, you will literally have to hold yourself back from eating the entire cookie in one sitting... It's that delicious!

I have made this a few different ways, and this recipe below is by far our favorite way to make it! I have tried it using coconut flour, with cashew milk, cashew flour, almond flour (because I ran out of cashew flour), without coconut oil (because I forgot), with different kinds of chocolate, totally vegan, using a flax egg, with different kinds of vegan milk, peanut butter, with more maple syrup, less maple syrup and probably a few other combinations as well!

You can make this with different nut butters and nut flours depending on what works for you. See her notes on her recipe blog here, and read comments to see what people have done and what has worked.

For this recipe I used cashew flour. You can sub almond flour if you can't have cashews or if you can't find cashew flour. It's hard to find organic cashew flour, so I make my own in the Vitamix. I don't make it into a fine flour; sometimes there are really tiny pieces of cashews, and I love that for this recipe. It's also really good if you use 1/2 cashew flour and 1/2 almond flour. I had to do that once, because I ran out of cashew flour and didn't feel like making more. It was a good problem to have! I stick with cashews, otherwise, because of my mom and hubby who can't eat almonds.

I accidentally forgot to use coconut oil one of the last times I made this cookie, and it turned out really, really good! I also used a combo of two of Rachael's cookie recipes to make this. She has a recipe for a big cookie, Cashew Cookie Skillet and individual cookies, Cookie Skillet Gone Individuals. I made her individual cookie recipe and turned it into a big giant cookie. I ended up tweaking it a bit, and it worked so well that we haven't turned back!

Once again, I didn't make this recipe up and give full credit to Rachael for her incredible cookie recipe! I just made some adjustments due to my hubby's almond intolerance, and I used my mess-up of forgetting coconut oil to our advantage, and it came out with a really yummy giant cookie. If you notice, there is no added oil in this recipe. As I said before, I forgot to add it one time and I loved how it turned out, so I have continued to leave it out. In my opinion, and my hubby agrees, we prefer to not use any oil for this recipe. You can definitely decide what you would like to do, just know that either way I will support your cookie decisions. If you choose to use almond flour, you might want to add 1-2 TB of coconut oil.

You will notice there is collagen peptides in this recipe. You can omit to make this cookie vegan (as well as use a flax egg in place of an egg). Have you cooked with collagen before? I put it in my smoothies, Cashew Collagen Bites and even my coffee. NeoCell and Delicious Living did a cool collab and released an incredible ecookbook that features 12 recipes, including one from yours truly, on page 7 that I think you will just love! You can download the ecookbook for free, here.

This is what my counter looks like when I bake... because this is real life. Messes happen and that's okay with me.


Try this cookie with some homemade cashew milk.

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INGREDIENTS

1 egg*

3 TB of maple syrup

1/3 cup creamy cashew butter, I use Once Again Organics Cashew Butter

2 tsp vanilla extract

1 TB unsweetened flax milk or homemade cashew milk

1 1/4 cup cashew flour

1/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp sea salt

3 scoops Vital Proteins Collagen Peptides (omit to make vegan)

A cake round (8 inch or 9 inch)

1/2 a Eating Evolved Milk Cashew Bar or Crunchy Caramel Chocolate Bar**

coarse sea salt for top of cookie (optional)

Variation - instead of using crumbled chocolate bar, use chocolate chips, or melt the chocolate and drizzle over cookie after baking. Also, you can use Eating Evolved's Roasted Sweet & Salty Coconut Butter to drizzle on top.

*You can sub Flax egg - mix 3 TB of warm water with 1 TB of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg. Follow recipe the same way.

**Currently the Milk Cashew Bar is only available in Southern California Whole Foods Markets, but will be available online shortly. Follow my instagram to stay up to date on that status. You can use any chocolate chips you like or crumble a chocolate bar of choice. I prefer chocolate from Eating Evolved. You can use KRYSTENDTMT for a free chocolate surprise at checkout at EatingEVOLVED.COM

Directions:

Heat your oven to 325 degrees.

In a large bowl, mix your wet ingredients together: whisk egg with maple syrup, melted coconut oil, cashew butter, vanilla, and dairy-free milk of choice. If using a flax egg, make the flax egg, let it sit 3 minutes and then mix together with wet ingredients.

In another bowl, mix the dry ingredients: cashew flour, baking soda, Vital Proteins Collagen Peptides, cinnamon and sea salt.

Pour the dry ingredients into the bowl of wet ingredients. Crumble most of the chocolate bar and mix into the batter.

Spray a cake round with olive oil spray or spray of choice. Pour the batter in cake round and top with remaining chocolate. Sprinkle with coarse sea salt.

Bake for for 18-20 minutes until edges are brown.

Slice like cake and enjoy. I don't blame you if you don't want to share.






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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.