I need any excuse to bake, but one thing I never thought I would mess with is my childhood American favourite – the chocolate chip cookie. Here’s the problem. If I can make it as far as baking all of the cookie dough off without eating half of it first (Ben & Jerry were totally genius for turning this into an ice cream flavour!) then the next hurdle has to be eating them straight from the oven… all warm and gooey. That’s just what baking is all about! Well, now that I am studying be a Naturopathic Chef, I decided I needed to be able to have a new go-to recipe with (almost) no guilt. Almost? Well, yes, it does still have of a bit coconut sugar in it and some would say it IS a better option than the refined white stuff due to some mineral content but at the end of the day, sugar is sugar. But as an occasional treat, I do like to have my cake and eat it too :=)
Aside from everything else, this is truly a simple and quick cookie to whip up. Start to finish? 30 minutes. I’ve tested three different recipes on my children, friends and family and this was our personal fav. There’s no butter and sugar to cream. No measuring out a flour-y mess, and only one egg to crack! Whip out your stand mixer and let it do all of the work for you. 30 minutes flat from start to finish.
You can use any nut or seed butter (or combo of) but I would make sure there isn’t any added oils or sugars. I also preferred the crunchiness of a crunchy cashew butter but you can use a smooth version as well. These would also be GREAT for packed lunches – just skip the nut butter altogether and use a seed butter instead! Go organic whenever possible here. Everyone that tasted these also preferred the cacao nibs for their delicate crunch and subtle cocoa flavour they impart.
Cashew Cacao Chip Cookies
- 1 large organic egg
- 70g organic coconut sugar
- 340g nut or seed butter, or a combination of two
- 1 teaspoon bicarb of soda/baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 70g cacao nibs or dark chocolate chips
- optional add ins- unsweetened shredded coconut, or dried fruits
Pre-heat the oven to 175C/350F. With a stand mixer, combine egg and coconut sugar and mix well on medium-low. Next, add the nut and/or seed butter, bicarb, and vanilla extract. Mix well. Finally, stir in the cacao nibs/chocolate chips by hand or on low. Using a cookie scoop, drop each cookie onto a tray lined with parchment paper and then flatten slightly. Or, as my kids like to say, STOP, DROP, and BAKE. Bake 8-10 minutes and be sure not to over-do them! Let cool for about 5 minutes before transferring to a cookie rack (or your mouth!). Makes approx 18 perfect sized cookies.
It’s THAT simple.