Cashew Butter Cookies with Cacao Frosting (Gluten Free, Dairy Free)

Made with simple, wholesome ingredients, these Cashew Butter Cookies with Cacao Frosting are cookies you can feel good about eating!

Course Dessert

Cuisine American

Keyword Cacao, Cashew Butter, Cashew Butter Cookies, cookies

Prep Time 5

Cook Time 17

Total Time 22

Servings cookies

Calories 410kcal

Author Stacey aka the Soccer Mom

Cost $6

Ingredients

For the Cashew Butter Cookies

1 Egg
1/2 teaspoon Baking powder
1/3 cup Almond flour
1/4 cup Sugar free maple syrup
1 teaspoon Vanilla extract
1/2 cup Cashew butter
1/3 cup Almond butter
1/2 cup Chia seeds

For the Cacao Frosting

1/8 cup Cacao powder
1 Tablespoon Sugar free maple syrup Liquid
1 1/2 Tablespoon Almond butter Runny*
1 Tablespoon Almond milk

Instructions

For the Cashew Butter Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper or non-stick silicone baking mats.
Combine all cookie ingredients in a large mixing bowl. Use an electric hand mixer on low to medium speed to blend until smooth.
Use a cookie scoop to portion out even-sized balls of batter. No need to press down, as the batter will “settle” on its own.
Bake for 17 minutes at 350°F.
Remove from the oven and allow cookies to cool completely while still on the baking sheet.

For the Cacao Frosting

In a small bowl, stir together all the frosting ingredients until smooth.
Using a silicone spatula, portion and spread the frosting on top of the cookies.

Notes

TIP: Be sure to use a mixer as opposed to simply stirring with a spoon or you’ll end up with chunky cookies.

*By “runny almond butter” I’m referring to the top of the jar where the oil sits versus the hardened part at the end of the container. You can stir a bit so that it’s not ALL oil, but try to get the more liquid part of the almond butter to ensure that your frosting is a smooth consistency.

Nutrition