Chocolate Dipped Cashew Butter Cookies {Cookies for Kids’ Cancer}

Because why *wouldn’t* you want to dip cashew butter cookies in chocolate? 

There is a special reason I’m sharing these cashew butter cookies today. And that is to raise money with Cookies for Kids’ Cancer. I’ve teamed up with Julie of The Little Kitchen– the host – and many other bloggers to share Valentine’s Day cookie recipes and raise money for this event. Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign, up to $3000 – that’s $12,000 we could raise!

The Cookies for Kids’ Cancer organization actually hits pretty close to home for me. When I was in high school a very close family friend, my youngest sister’s best friend, was diagnosed with bone cancer at the age of 7. She fought for her life for 3 1/2 years, all while continuing to dance, go to school and spread joy with her infectious laughter. She was a precious soul and her life cut way too short. I think of her so often, and hope one day we really will put an end to childhood cancer.

But… 

• Did you know that there are 40,000 childhood battling cancer in the U.S. right now?
• Less than 4% of the National Cancer Institute’s budget goes to all pediatric cancers combined.
• Without proper funding for research there will continue to be a lack of advancement in treatments.

Help us make a difference by donating to Cookies for Kids’ Cancer.

Please consider donating HERE to help change the future of childhood cancer.

Watch this video to learn more about Cookies for Kids’ Cancer and how every dollar counts!

So today in honor of Veronica Jo’s memory and all of the kids battling cancer, I bring you

Chocolate Dipped Cashew Butter Cookies

With sprinkles!

What you need

• creamy cashew butter
• dark brown sugar or coconut sugar
• egg
• 1:1 gluten-free baking flour (see notes)
• vanilla
• dark chocolate chips
• sprinkles for fun

A simple list of ingredients is all you need for this recipe, and no butter required either.

While testing this recipe I did find I preferred the texture with the addition of flour, but you can make this recipe flourless with a little patience and a kitchen hack (see recipe card below).

Making these Cashew Butter Cookies

You can whisk the ingredients together by hand or use an electric mixer. When mixing the cashew butter and the sugar together, just make sure you whisk until well combined. The coconut sugar takes a little bit longer to combine than brown sugar does.

Then the egg and vanilla are added and fully combined before finally the flour and salt.

The dough will feel soft but shouldn’t be sticky. If you opt to omit the flour, the dough will be very sticky and will be easier to handle once chilled.

I like to use a round tablespoon measuring spoon to scoop the dough – just slightly over-flowing and then rolled into a ball before flattening with a fork to make the criss-cross pattern. Alternatively if you have a small cookie scoop, you can also use that but your cookies will be smaller. I got 18 cookies using a tablespoon size ball of dough. You’d probably get about 22-24 cookies if using the small cookie scoop.

Dipped Chocolate

You only need 2/3 cup chips to melt in the microwave. Use dairy-free chocolate as needed, or a high quality chocolate morsel will really make these cookies delicious.

I like to microwave my chips on half power in 30 second increments, stirring in between. If using a dairy-free chocolate chip, adding about 1/2 tsp coconut oil to the chips can help get a smoother chocolate for dipping.

Make sure to add the sprinkles while the chocolate is still fresh as well!

Then you can chill the cookies in the fridge to set the chocolate quicker or let them dry at room temperature.

If you make this recipe, I’d love to hear from you! Leave a comment and review here on the blog letting me know. I love seeing what you’ve made. 

You can also pin the recipe for later, and share on Facebook.

Xx Ashley

Chocolate Dipped Cashew Butter Cookies {gluten free, dairy free}

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• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: About 18 cookies
• Category: Dessert
• Method: bake
• Cuisine: American

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Description

Gluten free and dairy free cashew butter cookies dipped in chocolate. No butter used in this recipe, just the creamy cashew butter. Soft, melt in your mouth cookies!

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Ingredients

• 1 cup creamy cashew butter*
• 1/2 cup dark brown sugar or coconut sugar
• 1 large egg
• 1/2 cup 1:1 gluten free baking flour** (see notes)
• 1/4 tsp salt
• 2/3 cup dark chocolate chips
• favorite sprinkles

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Instructions

1. Preheat oven to 350ºF and line large baking sheet with parchment paper.
2. In large bowl using electric mixer, mix together cashew butter and sugar until combined – about 1 minute. Add in large egg and vanilla mixing on low speed until combined. Add flour and salt mixing on low to medium speed until fully combined. Dough should be soft and easily scoopable.
3. Using a slightly rounded tablespoon, scoop dough and roll into palm of hands. Use large fork and press into dough balls to make criss cross pattern. Bake cookies for 7-9 minutes. Allow cookies to set on baking sheet for 2 minutes before transferring to wire rack to cool completely.
4. To melt chocolate, place chocolate chips in small microwave-safe bowl. On half power, microwave chips in 30 second increments, stirring in between until fully melted.
5. Dip completely cooled cookies into melted chocolate, chipping halfway. Place on parchment paper lined baking sheet and cover with sprinkles if desired. You can set chocolate at room temperature or pop tray in fridge.
6. ENJOY!

Notes

*I used my homemade cashew butter recipe, as well as Abby’s Better Nut Butter Strawberry Cashew Butter. Any creamy cashew butter will work (my homemade espresso cashew butter would be delicious too!) just make sure it is stirred well (if oily) before mixing with sugar.

**You can sub whole wheat white flour with similar results. You can also omit the flour, but the dough will be much stickier. When testing this way, I chilled the dough for 30 minutes and had to use a fork dipped into water before making the criss cross pattern each time.

Keywords: gluten free cookies, valentine's day cookies, recipes using cashew butter

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Don’t forget to DONATE to Cookies For Kids’ Cancer! <3

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