Cashew Butter Thumbprint Cookies

Hello friends! Today I am so grateful to have a guest recipe from my friend Shannon Fahey! Her recipes are to die for, and I can’t wait to share this one with you. You can check out some more of her amazing food at Simply Shannonagins.  Without further ado, here is her delicious cookie recipe!

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Ever since I made my Sunflower Butter Brownie Bites, I’ve been wanting to try another thumbprint cookie. They’re just so light, fluffy, and super cute! In addition, I love coming up with new baked-goods recipes. I mean, who doesn’t love baked goods, right? Plus, my family has been asking for a recipe that actually contains some sugar. So I happily obliged, creating these Cashew Butter Thumbprint cookies. But the twist? They’re made three different ways!

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Cashew Butter Thumbprint Cookies: Strawberries

This might seem a little weird to some of you. Why on earth would you put fruit in a thumbprint cookie, right? Well, if you think about it, people put jam in thumbprint cookies all the time! I just decided to keep my strawberries whole and roll them in a little coconut sugar. Think of this version of these cashew butter thumbprint cookies as a sweeter, tastier PB&J. Or, I guess, a CB&J.

Cashew Butter Thumbprint Cookies: Chocolate

If you know me at all, you know I’m a bit of a chocolate addict. Like I even put it in my “coffee”, or rather, my Rasa adaptogenic herbal koffee (click here for discount), to make my Caffeine Free Herbal Mocha Latte. I start and end my days with a little chocolate and honestly, I wouldn’t have it any other way. So of course, I had to make one of the versions of these cookies with chocolate. I mean, who doesn’t love a good chocolate, nut butter combo, right? The secret to this chocolate filling is to melt the dark chocolate chips with a little bit of coconut oil. It makes it way smoother and a little softer.

Cashew Butter Thumbprint Cookies: Strawberries + Chocolate

Have you ever had a chocolate covered strawberry? Those things are insane! It’s just such a great combo. Almost as good as the chocolate and nut butter combo. So it’s only logical to combine all three of these things, right? Simply put a strawberry in the thumbprint before the cookies are finished baking, and bam! You have a tasty, slightly caramelized sweet treat. Drizzle a little chocolate on top of that, and you have yourself a game changer!

Let me know below: which was your favorite way to enjoy these Cashew Butter Thumbprint Cookies?

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Cashew Butter Thumbprint Cookies Three Ways Recipe

Prep Time

10 minutes

Cook Time

15-17 minutes

Passive Time

30 minutes

Servings

cookies

INGREDIENTS

◦ 1 cup unsweetened salted cashew butter

◦ 1 flax egg

◦ 1/2 cup coconut sugar + 2 tbsp for rolling

◦ 1/4 cup coconut flour

◦ 3/4 tsp baking soda

◦ 1/4 tsp salt

◦ 3-6 small strawberries halved

◦ 1/2 cup dark chocolate chips I use Pascha 85% Dark Chocolate Chips

◦ 1/2 tsp coconut oil

INSTRUCTIONS

1 Add cashew butter, flax egg, coconut sugar, coconut flour, baking soda, and salt to a large mixing bowl. Mix with rubber spatula until fully combined.

2 Cover bowl with towel and allow batter to chill in refrigerator for at least 30 minutes.

3 Preheat oven to 350F.

4 Add 2 tbsp of coconut sugar to a small bowl for rolling dough balls.

5 Roll dough into approximately 1″ balls, roll in coconut sugar, and place 1″-2″ apart on a parchment paper-lined baking sheet.

6 Press thumb into the center of each dough ball, creating a bowl-like shape. Sprinkle extra coconut sugar on top if needed.

7 Bake for 10-12 minutes unless just making chocolate variety of these Cashew Butter Thumbprint Cookies. If so, bake for 15-17 minutes.

8 If creating one of the versions of this recipe containing strawberries, cut enough small strawberries in half to fill the desired amount of cookies. Roll strawberries in leftover coconut sugar. After baking the cookies for 10-12 minutes, remove from oven and place strawberry halves in thumbprint of cookies. Return to oven for another 5 minutes.

9 While waiting for the cookies to bake, melt together dark chocolate chips and coconut oil, if making the cookies with chocolate.

10 Before transferring cookies to cooling rack (if using chocolate), drizzle melted chocolate over cookies or fill the thumbprint with melted chocolate.

11 Transfer cookies to baking sheet and allow to set up completely.

12 Enjoy at room temperature

 

Let me know what ya’ll think of Shannon’s amazing recipe!

20 comments

  1. These look so goood!! I can’t wait to try, i saved it! I really like that all the ingredients are some of the best. Can’t wait to try the strawberry ones!!

    Liked by 1 person

  2. Oh yummy! This sounds like it’s gluten-free and vegan? I make these killer cashew cookies so I already know I will live this. I am so making this weekend, thank you for sharing!

    Liked by 1 person

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