These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good.
These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good.
Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.
In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy.
Add in egg and vanilla and beat again.
Add milk and beat until smooth.
Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.
Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.
Press each ball with a fork to flatten and create a crisscross pattern.
Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates.
My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe here.
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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size).