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 minutesminutes
Cook Time 17 minutesminutes
Total Time 22 minutesminutes
Servings 6cookies
Calories 410kcal
Author Stacey aka the Soccer Mom
Cost $6
Ingredients
For the Cashew Butter Cookies
1Egg
1/2teaspoonBaking powder
1/3cupAlmond flour
1/4cupSugar free maple syrup
1teaspoonVanilla extract
1/2cupCashew butter
1/3cupAlmond butter
1/2cupChia seeds
For the Cacao Frosting
1/8cupCacao powder
1TablespoonSugar free maple syrupLiquid
1 1/2TablespoonAlmond butterRunny*
1TablespoonAlmond 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.