Cashew Butter Chocolate Chip Cookies (gluten-free, low sugar)

Cashew Butter Chocolate Chip Cookies (gluten-free, low sugar)

I bake a lot. When I'm stressed, I bake. When I'm sad, I bake. When it's chilly outside, I bake. When I'm bored, I bake. It's a little excessive sometimes, actually, but much to the benefit of my the people in my life. The other day, sure enough, the urge struck and I needed to satisfy it. I hadn't tried my hand at a nut butter cookie for a while so gave it a go. After some research and brainstorming, I whipped together this recipe and it was a total hit! Not only is the dough totally bomb, the finished cookies are both beautiful and delicious. Crisp on the outside, soft and a little chewy on the inside, and with a nice subtle cashew butter flavor. And best yet, they stayed a little chewy and moist for three days. None of that dry, crumbly cookie business here. Instead of sweetening it with a ton of cane sugar, I used a combination of coconut sugar and maple syrup. This combination creates a great flavor that isn't too sweet and carries far less sugar and calories than a traditional recipe.

I took some of the cookies to school the other day and shared them with my fellow acupuncture students. Everyone loved them! In fact, a couple of people declared that they wouldn't have ever guessed they were gluten-free. I hope you like them as much as I did.

Cashew Butter Chocolate Chip Cookies 

yield: approximately two dozen cookies

Ingredients

  • This recipe calls for a blend of four flours, which may seem like a lot, but it makes a great mix. Sorghum and brown rice flours are both easy to find and affordable. Arrowroot flour and arrowroot starch are the same thing, but just go by two different names. Same with tapioca flour and tapioca starch. Arrowroot and tapioca are interchangeable in this recipe, so feel free to use whichever you have in your pantry. There is not a substitute for sweet rice flour, so try to get your hands on some. Look in the gluten-free flour section, or for the best deal, the Asian food section of your local grocery store or better yet, an Asian grocery store. Sweet rice flour is also known as glutinous rice flour, but don't be scared - it doesn't contain gluten! Sweet rice is often called glutinous rice because it is really sticky stuff. That's why the flour is so great - it helps hold things together and keep things moist and chewy.
  • 1 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch/arrowroot flour or tapioca starch/tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup softened butter
  • 1/2 cup smooth roasted cashew butter (feel free to substitute equal amount of another nut butter)
  • 1/2 cup coconut sugar (feel free to substitute an equal amount of granulated palm sugar or another variety of granulated sugar)
  • 1/2 cup maple syrup
  • 2 large eggs
  • 2 teaspoons gluten-free vanilla extract
  • 1 10-ounce bag chocolate chips
Read the whole recipe on Affairs of Living