Oatmeal Cashew Butter Chocolate Chip Cookies (GF, DF)

If you’re looking for a gluten-free, dairy-free cookie that’s both delicious and wholesome, this recipe is for you. It puts a unique spin on the classic chocolate chip cookie with some fun, healthy ingredients.

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Oatmeal Cashew Butter Chocolate Chip Cookies

Servings: 24 cookies

Ingredients

Dry Ingredients

• 1 ½ cups finely ground almond flour

• 1 ½ cups old fashioned rolled oats

• ⅔ cup fine cane sugar

• ½ cup finely shredded unsweetened coconut

• ½ tsp salt (reduce to ¼ tsp if your nut butter is salted)

• 2 tsp baking powder

Wet Ingredients

• 2 large eggs

• 8 tbsp cashew butter (or nut butter of choice)

• 6 tbsp ghee, melted butter, or melted coconut oil

• 2 tsp vanilla extract

• ¼ cup dark or semi-sweet chocolate chips (plus extra to sprinkle on top if desired)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium bowl, mix together all dry ingredients.

3. In a small bowl, whisk eggs and vanilla extract together.

4. Add cashew butter and melted fat (ghee, butter, or coconut oil) to the wet ingredients and mix well.

5. Combine wet and dry ingredients until thick and well mixed. Fold in chocolate chips or add them after placing cookie dough balls on the sheet.

6. Using a spoon and hands, form large balls of dough. Place on baking sheet and slightly flatten. Add extra chocolate chips on top if you like.

7. Bake 22–25 minutes until edges and bottoms turn golden brown.

8. Cool on the baking sheet for 5–10 minutes before transferring to a cooling rack. Let cool completely.

9. Store cookies in the fridge up to 7 days or freeze up to a month.