So the other day I was chatting to my older sister about the next baking endeavor I wanted to undertake: cashew butter cookies with chocolate chips and walnuts. On Thursday, she offered to crowd fund my efforts, bless her heart.
Given the budgetary constraints, I ended up making an executive decision to hold off on the chocochip + walnut rendition in favor of chocolate bar + hazelnuts (filberts!!) instead. Mainly because the cost of this bar I stumbled upon was less than buying chips and nuts, and I had wanted to use a bar of baking chocolate anyway to feel fancy chopping it up and enjoy the rustic surprise that is uneven slivers of melted chocolatey goodness.
Whilst taking my janky food styled photos I thought of the following hilarious acronym:
PLEASE EXCUSE MY DIRTY ASS STACK-OF-DISHES. haha (PEMDAS). I normally detest baking in a dirty kitchen, but we’re moving and I had a rough day.
Back to the baking:
The recipe is essentially the same as all the other nut butter cookies I be makin’
1 c nut butter
1/2-3/4 c sugar depending on preference
1 -2 tsp of vanilla extract
These cookies were baked for 15 min at 350.
I thought they were really good, what with containing full sized Filberts and all…and for all you skeptics that don’t believe me when I tell you that gluten free cashew butter cookies could easily pass as the classic wheat flour filled circles of delight, check out the texture on the flipside:
praise God from whom all blessings flow.