Sonia! is the seasoned home cook behind The Healthy Foodie, a healthy living blog with a strong Paleo flavor. She went from an overweight, heavy drinker, chain smoker and food junkie to big time health and fitness aficionado.
Having recently discovered the benefits of the Paleo lifestyle, she decided to fully adopt it and now cooks strictly Paleo dishes. Her blog has been her diary on this journey to health for well over 3 years now. You are welcome to flip through its pages and who knows, maybe find one or two recipes that will inspire you… Paleo or not!
First off, I would like to thank Sarah for having me here today. I really couldn’t be more excited and it truly is an honor for me to be posting as a guest on The Paleo Mom.
For those of you who don’t know me, I am real passionate about my food! I take tremendous pleasure in taking classic dishes and turning them into a celebration of health, without sacrificing the pleasure factor or leaving one iota of flavor behind.
If you’ve ever visited my blog, you know that I kind of have a tendency to go overboard with pictures. I’m afraid this time was no exception. In fact, I think I may even have broken a new record with this particular post… What can I say? I really have a thing for “electric-mixer-creaming-sweet-stuff” action shots. There’s just something about those delicious looking whirls of creamy, fluffy, light and airy goodness. They simply mesmerize me.
So… I may have included a few more pictures than necessary to adequately demonstrate the different steps of this recipe, but I’m sure you won’t mind…
Funny thing is I don’t really eat treats and desserts anymore, but as a certified baker, I feel the uncontrollable itch to bake something sweet from time to time. I then usually give away the fruit of my labor to friends or family members. These Cashew Butter Cookies I offered to my daughter, and it’s almost reluctantly that she accepted them: she’s never been all that big on peanut butter cookies. Still, she took them but very honestly told me that she would pass them on to her extended family members… I didn’t have a problem with that, so long as they made somebody happy and didn’t end up in the trash.
She texted me the very next day to tell me that “OMG THOSE COOKIES!!!” She’d just eaten FIVE in a row and was having a very hard time stopping just there. She said no way she was gonna share. The cookies were hers, hers, hers and only hers. No one was gonna get even one. They were probably the best darn cookies she’d ever eaten.
Coming from someone who doesn’t even care for peanut butter cookies, I took it as a major compliment.
Now, in case you’re wondering, of course I tasted them, too! And I must say that I totally agree with her. Unlike most peanut butter cookies, which tend to be hard and crumbly, these are super soft and moist and chewy on the inside while offering a bit of a crunchy resistance from the outside. The use of roasted cashew butter imparts an intoxicatingly sweet and salty, rich and buttery flavor to the cookies, a flavor that is far superior to that of peanut butter if you ask me.
Oh, and I almost forgot to mention the crunchy little bits of toasted cashews… they’re like the finishing touch on an already heavenly treat.
Those little bits of toasted cashews are actually the first thing you’ll want to be making, so they have a chance to cool down while you work on the batter.
Set a small skillet over medium heat and melt some ghee and a bit of salt, then add the raw cashew pieces and roast them, stirring almost constantly until the nuts turn golden brown and become insanely fragrant, about 2 minutes.
Remove to a bowl, which will help halt the cooking process, and let the nuts cool.
Woohoo! It’s now time for a little bit of [or a LOT of] “electric-mixer-creaming-sweet-stuff” action!
Add ghee and honey to a medium mixing bowl and beat on high speed with an electric mixer until smooth and creamy.
That’s the kind of smooth and creamy you’re looking for…
Alright, let’s add the cashew butter and resume creaming until well combined and airy.
Fluffy, creamy and airy, just like this. Oh, be still my heart… .
Can someone please hand me a spoon? Never mind the cookies, I think I’ll be good with this stuff just as it is!
Alright, alright, I’ll be a good girl and go on with the recipe. After all, it only gets better… I know, it’s hard to believe, but trust me, it does!
In this step, we need to add one egg and some pure vanilla extract, then cream some more until real light and fluffy.
In a separate mixing bowl, whisk the flours, tapioca starch, baking soda and salt together. For best results, I strongly recommend that you sift your flour mixture. It’s the best way to ensure that all the lumps get broken down (and we all know coconut flour is especially lumpy) and that any unwanted debris gets caught.
Add this flour mixture to the beautiful creamed cashew butter and beat ON LOW SPEED until just incorporated, no more.
Add roasted cashews pieces and delicately mix them in by hand with a rubber spatula or wooden spoon.
Now transfer the cookie batter to the refrigerator, uncovered, and let it cool for a couple of hours. I strongly recommend that you don’t taste this cookie batter. Take my word for it. Try to forget that it even exists. Hide the spoons is you have to.
I’m telling you, if you take even one bite, you’ll be totally done for. You won’t be able to stop tasting and checking for the right consistency. Honestly, I’m not kidding: this has got to be the best cookie dough I’ve ever tasted. So much so, I almost didn’t want to cook the cookies.
So really. Do yourself a favor: hide the spoons.
Alright, time to bake those puppies! IF there’s any dough left, that is…
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Roll the dough into 1” balls (roughly the size of a ping-pong ball) and place them on the baking sheet. If you happen to have a spring loaded ice-cream scoop, now’s a good time to take it out: it works wonders for this!
Make the traditional peanut-butter-cookie-criss-cross-pattern by pressing on the balls with a fork. This will also take care of flattening the cookies for you.
Bake the cookies for a total of 8 to 10 minutes or until they become slightly golden.
AH! Go ahead, make fun of me all you want for not even being able to resist taking a bite until after I was done taking the pictures. I’d love to be there and watch you when you take your first batch out of the oven. I dare you to resist the urge to taste one right as they come out of there.
Pffft… and you know what? Forget the ONE bite. You’ll probably wolf down the whole darn thing… and then another one, and another one…
Hey, don’t say I haven’t warned you!
- 1/2 cup ghee
- 1/2 cup raw honey
- 1 cup roasted cashew butter (see my recipe or purchase online)
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1-1/2 cup almond flour
- 1/4 cup tapioca starch
- 2 tbsp coconut flour
- 3/4 tsp baking soda
- 1/4 tsp Himalayan salt
- In a small skillet set over medium heat, melt the ghee and salt then add cashew pieces and roast stirring almost constantly until the cashews turn golden and become highly fragrant, about 2 minutes.
- Remove to a bowl and let cool.
- In a medium mixing bowl, whisk the flours, tapioca starch, baking soda and salt together. For best results, I strongly recommend that you sift this flour mixture. It’s the best way to ensure that all the lumps get broken down (coconut flour is especially lumpy) and that any unwanted debris get caught.
- Add ghee and honey to a separate bowl and beat on high speed with an electric mixer until smooth and creamy. Add cashew butter and resume creaming until well combined and airy. Add egg and vanilla extract, cream some more until light and fluffy.
Add flour mixture and mix on low speed until just incorporated, no more. Add roasted cashews and delicately mix them in by hand with a rubber spatula or wooden spoon.
- Transfer the cookie batter to the refrigerator, uncovered, and let it cool for a couple of hours.
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Roll the dough into 1” balls (roughly the size of a ping-pong ball) and place them on the baking sheet. A spring loaded ice-cream scoop works wonders for this!
- Make the traditional criss-cross pattern by pressing on the balls with a fork. This will also take care of flattening them for you.
- Bake the cookies for a total of 8-10 minutes or until slightly golden.
- Cool completely on a cooling rack and store in an airtight container for up to a week.
Yields about 3 dozen cookies