AKA the best ever chocolate chip cookies.
I’m so excited to share these with you guys, they are exactly what I’ve been searching for: a gluten-free cookie that is maple-syrup sweetened but still amazingly soft and chewy.
I adapted these beauties from the Bojon Gourmet, needless to say the original almond butter was delicious but I find cashew a lot less assertive and it works well with the browned butter to create that classic chocolate chip cookie flavor.
These are now the house chocolate chip cookies and I defy anyone to try them and tell me how inferior they are as a cookie for being healthy.
They’re very adaptable too, you can use coconut oil instead of the butter (go for odorless unless you want a coconut cookie): you can swap honey for the maple syrup, use peanut butter instead of cashew, the possibilities abound!
Please please please I know the phrase is hackneyed but I am virutally reaching through the computer screen and pulling you towards the kitchen. Make them; you will never be the same.
aaand I made a stop-motion video for you that I’m obnoxiously proud of. Only the baking temp is off. Forgive me, I am deeply sorry. Please read full directions below before attempting.
- 1 c. cashew butter or peanut butter or almond butter
- ¾ c. (6.5 oz.) maple syrup or honey
- 6 T. (2.5 oz.) melted but cool butter or coconut oil
- 1 ½ t. vanilla extract
- 1 c. all-purpose gluten-free flour
- ¾ c. oat flour
- 1 t. baking soda
- ½ t. sea salt
- 1 ½ c. chocolate chips
- coarse sea salt, for sprinkling (optional)
- Preheat oven to 365ºF. Grease or wax paper your cookie sheets.
- In a medium bowl, whisk together the flour, oat flour, oats, baking soda, and sea salt.
- In a large bowl, stir together the cashew butter, maple syrup, browned butter, and vanilla. Add the flour mixture and stir until combined, then stir vigorously for 20 seconds (creates that chewy texture.)
- Stir in the chocolate chips.
- Drop dough by rounded tablespoons full onto greased or wax-papered cookie sheets. (some I flattened for a thinner cookie)
- Sprinkle each cookie with coarse sea salt, if desired.
- Bake the cookies for 9 minutes or until they are puffed and slightly cracked on top, and set around the sides.