Flourless Cashew Butter Cookies with Sea Salt + Chocolate Chips (2024)

FAQs

Can you substitute cashew butter for peanut butter in cookies? ›

In a nutshell: If you're concerned about peanut allergies, look for cookie recipes specifically designed for other nut butters. A direct substitution with cashew or almond butter won't produce the same results.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Like many other nuts, nut butters and seeds, cashew butter is high in antioxidants. These useful compounds help to keep your body healthy by reducing the oxidative damage to cells caused by free radicals. This can help reduce inflammation in the body and help reduce the risk of some diseases.

While both kinds of butter are nutritious, peanut butter has significantly more protein per serving. Cashew butter comes with 18 grams of protein per 100 grams while peanut butter has 25 grams of protein. Peanut butter also has much less sodium than cashew butter. This can also be something to look out for.

Is it cheaper to make your own cashew butter? It absolutely can be cheaper to make your own. I like to get my organic cashews at Trader Joe's, and that runs about $8 for the bag. I get double the amount of nut butter than I would in a store bought jar, which normally runs $7-9 for non-organic, and $12-15 for organic.

Almond butter, generally lower in saturated fats, supports heart health. While cashew butter, although slightly higher in saturated fats, remains a healthy choice. Calorically, they are almost neck and neck, with almond butter containing around 190 calories per 2 tablespoons.

Cashew butter is one of my favorite ingredients for baking. It is the most neutral in flavor and has a naturally sweet, vanilla flavor to it. It is also light in color, so it won't make your baked goods dark.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

What is the secret of baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

3. Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

The Nutty Side of Fruit Combinations

The butter's creamy sweetness mirrors the citrus's tang, perfect for a zesty afternoon treat. Conversely, when cashew spread combines with the soft, sweet pulp of mangoes, it conjures a luscious tropical escape, ideal for brightening a rainy day.

On their own, cashews pair great with a Champagne or Prosecco. When also paired with a cheese, you should reach first for a Pinot Gris or Sauvignon Blanc.