Simple and easy – these delicious Vegan Cashew Chocolate Chip Cookies are done in no time and probably gone as quickly ;)
1/4 cup (50g) raw cane sugar
1 oz. (30g) plant-based margarine, melted
4.6 oz. (130g) cashew butter (unsalted)
1 tsp. vanilla bean paste
1/3 cup (45g) spelt flour
1/2 tsp. baking powder
1 pinch of salt
1 tbsp. plant-based milk
1.4 oz. (40g) cashews (natural), chopped
2.1 oz. (60g) dairy-free semi-sweet chocolate, chopped
some flaky sea salt
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
2. Mix the cane sugar with the melted margarine in a bowl. Add the cashew butter and vanilla bean paste and mix in. Mix the spelt flour, baking powder, and salt and add together with the plant-based milk to the bowl – mix until just combined. Add the chopped cashews and chopped chocolate and fold in. Use a cookie scoop and place small dough portions with some space in between on the baking sheet. Sprinkle with some flaky sea salt and bake for 10-12 minutes. The edges should have set and gotten some color but the middle of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for several minutes, then transfer to a wire rack and let cool down completely.
Keywords: vegan, cashew, cookies, chocolate