3 Ingredient {Flourless} Spiced Cashew Butter Cookies

3 Ingredient {Flourless} Spiced Cashew Butter Cookies

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in Australia
 Servings

Prep

Cook

10 5 Min 6 Min

A healthy, wholesome twist on old fashioned shortbread  except these are much better in my opinion because we take it to a whole new level by adding a pinch of chai!

3 Ingredients (+ a pinch of chai) 1 bowl + 10 mins – bust out your baking pan, it’s cookie time!

{Gluten Free – Grain Free – Dairy Free – Refined Sugar Free – Low Carb – Keto – Vegan – Paleo Friendly}

Cookies

cashew butter - or nut/seed butter of choice 1 cup
plant based/monk fruit sweetener - or coconut sugar 3/4 cup
egg - vegan friends sub flax egg 1
salt + extra for sprinkling 1/2 teaspoon
healthy homemade chai spice mix - depending on how spicy you like things - or just sub cinnamon 1/2 - 1 teaspoon

Optional add in

collagen 2 scoops
your fave dark chocolate 1/2 Cup (1 block)

Directions

1 – Pre-heat oven to 175’C/350/F

2 – Get out your baking tray (the one I use by Neoflam is non-stick and non toxic so no need for me to line it) but be sure to line with baking/parchment paper if not using non-stick (or a silpat mat) and set aside.

3 – Whisk egg, sugar, spices, salt and collagen, if using, in a medium size bowl until well combined.

4 – Add cashew butter and stir until it comes together to form a dough.

5 – Scoop, roll and press into desired shape and size and sprinkle with a little extra salt.

If you want the pretty pattern on top use a fork to gently press down in the centre.

Note – keep in mind these cookies don’t really spread much so shape them how you want to eat them.

I like to make mine on the smaller side and tend to use about 2 Tablespoons of dough per cookie. Feel free to make them as big or small as you like #youdyou just make sure you adjust your baking time accordingly.

6 – Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 – until they are deliciously golden and feel just set. You may think they are slightly under done but trust me, they’re perfect. They firm up as they cool.

7 – Now comes the hard part, you need to leave your cookies on the baking sheet for 5 minutes or so to cool and set before you move them.

If you try to move them too soon they will crumble. They will still be delicious but they may fall apart in your hands. If this happens, fear not, either continue on and inhale the crumbs or set them aside and use them as a smoothie topper!

Optional extra –

8 – Melt chocolate by your preferred method – I like to do mine in a non-stick saucepanon the stovetop

9 – Line a baking tray with non-stick baking/parchment paper – set aside.

baking pan

10 – Dip each cookie in your melted chocolate and place on to your prepared baking sheet.

11 – Repeat until all cookies are deliciously dipped.

12 – Sprinkle with sea salt, if you want.

13 – Devour.

Cookies should keep well in an air tight container for up to 7 days (ours have never lasted that long so that’s best guess)

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