Chocolate Dipped Cashew Cookies

Happy Tuesday! I hope you had a nice Easter weekend! Now that Lent is over and chocolate and sweets have made a reappearance in my life I’m back to baking! Check out these Chocolate Dipped Cashew Cookies πŸ™‚ They are similar to a classic peanut butter cookie, but with Cashews!

I tried to keep them on the healthy side. They are butter free, the cashews and coconut oil serve as the fat. And as cookies go they are pretty low in sugar (just 1/2 cup brown sugar). But, of course, they are dipped in chocolate πŸ™‚  

You can make them almost completely in your food processor which makes things easy! You start off by basically making a cashew butter with roasted cashews and brown sugar. Then you add the coconut oil, eggs, cashew milk and vanilla. Finally add in the dry ingredients and a dough will form. 

Form the dough into balls and then roll them in a pearl sugar/Himalayan pink salt mixture. The salt is not only delicious it also helps bring out the cashew flavor and is a nice contrast to the sweetness of the chocolate. You can substitute sea salt if you like or leave it out all together if you are not a sweet and salty fan. 

Bake the cookies for 12 minutes at 350Β°F. Allow to cool completely before dipping in chocolate. 


Best enjoyed with a glass of nut milk and a friend or two πŸ™‚ 

 
cashew cookies

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Chocolate Dipped Cashew Cookies


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • Cashew Cookies:
  • 1.5 cups roasted unsalted cashews
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp *cashew milk
  • 1.5 cups white all purpose flour
  • 1 tsp sea salt
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup pearl sugar (for rolling)
  • 1 tsp **himalayan pink salt (for rolling)
  • Chocolate Dip:
  • 1/2 cup semi-sweet chocolate
  • 2 tsp coconut oil

Instructions

  1. Cashew Cookies:
  2. Pre-heat oven to 350Β°F
  3. Add cashews to the bowl of a food processor
  4. Process on high until smooth
  5. Add brown sugar and coconut oil, process on high
  6. Add eggs, vanilla and cashew milk, process on high
  7. In a small bowl, whisk together flour, sea salt, baking powder and baking soda
  8. Add flour a bit at a time, processing on high in between adds until fully combined and dough begins to form a ball (the dough will be a little oily)
  9. In a small bowl, combine pearl sugar and pink salt
  10. Form dough into balls and roll in salt/sugar mixture
  11. Place on greased cookie sheet, repeat with remaining dough
  12. Using the back of a fork press down on each cookie to form an “X” shape
  13. Bake for 12 minutes
  14. Cool
  15. Chocolate Dip:
  16. Put chocolate and coconut oil in a small microwave safe bowl
  17. Heat on defrost 30 second, stir, repeat until completely melted
  18. Working one cookies at a time, dip 1/3 of the cookie into chocolate, let harden

Notes

* can substitute almond milk
** can substitute sea salt

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