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Grain Free Chocolate Dipped Cashew Butter Cookies

Grain Free Chocolate Dipped Cashew Butter Cookies

Some people have a sweet tooth. Others crave salt. Give me a chocolate covered pretzel and I'm the happiest girl around. I still remember the first time a friend crumbled hard pretzels onto my soft serve ice cream after a hot summer swimteam practice. The best combo of all though is dipping french fries into a milkshake.  And if you think thats gross, then I think we probably can't be friends.

In order to curb my salty/sweet combo craving and not feel like total    c r a p afterwards I created these grain free chocolate dipped cashew butter cookies. The key to making them fit the chocolate covered pretzel genre is using minimal sugar, high quality dark chocolate and a generous amount of corse sea salt on top. 

Grain free chocolate dipped cashew butter cookies are a delicious satisfying salty sweet paleo cookie.
Yield: 24 Cookies

Grain Free Chocolate Dipped Cashew Butter Cookies

prep time: 20 minscook time: 25 minstotal time: 45 mins

ingredients:

  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup non-dairy milk
  • 1/4 cup melted coconut oil
  • 1/2 cup cashew butter
  • 1 cup coconut flour (the one I used)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 cup melted dark chocolate 
  • Coarse sea salt for topping  I love Maldon

instructions:

  1. Prepare dough 3-4 hours before baking so the dough has time to chill in the refrigerator
  2. Whisk eggs together in a large mixing bowl. Add vanilla, milk, coconut oil, cashew butter and maple syrup to a bowl and mix until smooth.
  3. Combined flour, sea salt and baking soda in a separate bowl and slowly fold dry mixture into wet ingredients with a spatula.
  4. Allow mixture to sit on the counter for 10 minutes while coconut flour absorbs moisture. Remix and add a splash of milk if the mixture seems super dry and stiff.
  5. Cover dough and place in refrigerator for at least 3 hours.
  6. Preheat oven to 350F and line a metal baking sheet with parchment paper.
  7. Roll dough into 1" diameter balls and press down in two directions with the back of a fork.
  8. Cook on baking sheet for 18 minutes
  9. Remove and allow to cool fully. While they are cooling melt dark chocolate on the stovetop or in the microwave.
  10. Dip half of each cookie in the chocolate and sprinkle with sea salt.
  11. Store cookies in airtight container in fridge for up to 5 days or in freezer for longer.
Created using The Recipes Generator
Grain free chocolate dipped cashew butter cookies are a delicious satisfying salty sweet paleo cookie.
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