Here’s another recipe that *almost* got included in Paleo Home Cooking, but just like the Apple Pecan “Porc au Coq” that I recently shared with you, it too had to be pulled at the last minute due to lack of space; we had a little bit too much material and had to cut a few pages.
Again, I didn’t choose to pull this particular recipe because I felt it was inferior, far from there. In fact these Roasted Cashew Butter Cookies are probably one of my favorite cookies EVER. The only reason why I chose to remove it was because I’d already submitted that recipe as a guest post in the past and I kind of wanted all the recipes in Paleo Home Cooking to be exclusives. Well, save for a few basic “must-haves” that were necessary to the elaboration of other dishes, such as my foolproof mayo or my date paste, for instance.
I thought it was more convenient to reprint those directly in the book than to have you refer to the blog to get the recipes, and I have no doubt that you will totally agree with me on this one.
So anyway, like I was saying, this is one of my favorite cookie recipes ever, and lucky for you, you now have instant access to it, which means you can whip up a batch right this instant, if you want! Well, providing you have a jar of Roasted Cashew Butter in your pantry, that is. If you don’t, then you’re doubly lucky because you’ll get to make BOTH recipes. Oh my… your house will smell sooooooo delicious!
Unlike most peanut butter cookies, which tend to be hard and crumbly, these Roasted Cashew Butter Cookies are super soft and moist and chewy on the inside while offering a bit of a crunchy resistance from the outside. The use of cashew butter gives the cookies an intoxicatingly sweet and salty, rich and buttery flavor, which is far superior to that of peanut butter if you ask me. Oh, and I almost forgot the crunchy little bits of toasted cashews; they’re the finishing touch on an already heavenly treat. Even my daughter, who is not a fan of peanut butter cookies at all, said that these were the best darn cookies she’d ever eaten!
I took it as a major compliment.
Oh, and before we begin, let me apologize for the picture overload… I think I got a bit trigger happy and may even have broken a new record with this particular post! What can I say? I really have a thing for “electric-mixer-creaming-sweet-stuff” action shots. There’s just something about those delicious looking whirls of creamy, fluffy, light and airy goodness. They simply mesmerize me.
So, I may have included a few more pictures than necessary to adequately demonstrate the different steps of this recipe, but I’m sure you won’t mind…
Look closely at the first picture. See those little bits of toasted cashews trying to hide inside the cookies? They’re actually the first thing that you’ll want to be making, so they have a chance to cool down while you work on the batter.
Set a small skillet over medium heat and melt some ghee and a bit of salt, then add the raw cashew pieces and roast them, stirring almost constantly until the nuts turn golden brown and become insanely fragrant, about 2 minutes.
Remove to a bowl, which will help halt the cooking process, and let the nuts cool.
Woohoo! It’s now time for a little bit of [or a LOT of] “electric-mixer-creaming-sweet-stuff” action!
Add the ghee and honey to a medium mixing bowl and beat on high speed with an electric mixer until smooth and creamy.
That’s the kind of smooth and creamy you’re looking for…
Alright, let’s add the cashew butter and resume creaming until well combined and airy.
Fluffy, creamy and airy, just like this. Oh, be still my heart… .
Can someone please hand me a spoon? Never mind the cookies, I think I’ll be good with this stuff just as it is!
Alright, alright, I’ll be a good girl and go on with the recipe. After all, it only gets better… I know, it’s hard to believe, but trust me, it does!
In this step, we need to add one egg and some pure vanilla extract, then cream some more until real light and fluffy.
In a separate mixing bowl, whisk the flours, tapioca starch, baking soda and salt together. For best results, I strongly recommend that you sift your flour mixture. It’s the best way to ensure that all the lumps get broken down (and we all know coconut flour is especially lumpy) and that any unwanted debris gets caught.
Add this flour mixture to the beautiful creamed cashew butter and beat ON LOW SPEED until just incorporated, no more.
Really go SLOW here, unless sending cooking batter flying all across your kitchen and then cleaning up the mess is your idea of fun…
Add the roasted cashews pieces that you made earlier and delicately mix them in with a rubber spatula or wooden spoon.
Now transfer the cookie batter to the refrigerator, uncovered, and let it cool for a couple of hours. I strongly recommend that you don’t taste this cookie batter. Take my word for it. Try to forget that it even exists. Hide the spoons is you have to.
I’m telling you, if you take even one bite, you’ll be totally done for. You won’t be able to stop tasting and checking for the right consistency. Honestly, I’m not kidding: this has got to be the best cookie dough I’ve ever tasted. So much so, I almost didn’t want to cook the cookies.
So really. Do yourself a favor: hide the spoons. Lock the fridge. Go for a walk. Better yet, hit the gym or something.
Alright, time to bake those puppies! IF there’s any dough left, that is…
Roll the dough into 1” balls (roughly the size of a ping-pong ball) and place them on the baking sheet. If you happen to have a spring loaded ice-cream scoop, now’s a good time to take it out: it works wonders for this!
Make the traditional peanut-butter-cookie-criss-cross-pattern by pressing on the balls with a fork. This will also take care of flattening the cookies for you.
Bake the cookies for a total of 8 to 10 minutes or until they become slightly golden.
AH! Go ahead, make fun of me all you want for not even being able to resist taking a bite until after I was done taking the pictures. I’d love to be there and watch you when you take your first batch out of the oven. I dare you to resist the urge to taste one right as they come out of there.
Pffft… and you know what? Forget the ONE bite. You’ll probably wolf down the whole darn thing… and then another one, and another one…
Hey, don’t say I haven’t warned you!
- 1½ cups (172 g) almond flour
- 2 tablespoons coconut flour
- ¼ cup (28 g) tapioca starch
- ¾ teaspoon baking soda
- ¼ teaspoon Himalayan salt
- Prepare the add-ins: In a small skillet set over medium heat, melt the ghee and salt, then add the cashew pieces and roast, stirring almost constantly, until the cashews turn golden and become highly fragrant, about 2 minutes.
- Remove to a bowl and let cool.
- In a medium mixing bowl, whisk the flours, tapioca starch, baking soda, and salt together, then sift the mixture.
- Put the ghee and honey in a separate bowl and beat on high speed with an electric mixer until smooth and creamy. Add the cashew butter and resume creaming until well combined and airy. Add the egg and vanilla extract and cream some more until light and fluffy.
- Add flour mixture to the wet mixture and mix on low speed until just incorporated, no more. Add the roasted cashews and gently mix them in by hand with a rubber spatula or wooden spoon.
- Transfer the cookie batter to the refrigerator, uncovered, and let it chill for a couple of hours.
- Preheat the oven to 350°F (177°C) and line a 13" x 18" baking sheet with parchment paper.
- Roll the dough into 1-inch (2.5-cm) balls (roughly the size of a Ping-Pong ball) and place them on the baking sheet, about 2 inches apart.
- Make the traditional criss-cross pattern by pressing lightly on the balls with a fork. This will also take care of flattening the cookies for you.
- Bake the cookies for a total of 8 to 10 minutes or until slightly golden.
- Cool completely on a cooling rack and store in an airtight container for up to a week.
A small spring-loaded ice cream scoop works wonders to scoop the cookie dough. Not only does it get the spherical shape going, but it also helps tremendously in making uniformly sized cookies!