I enjoy playing with various gluten free flour blends, and this combination certainly surprised me with its fantastic flavor!
A beautiful fusion of crispy & chewy, salty & sweet...these cookies will surely satisfy any cookie craving you may find yourself with...
..and best of all, it is an easy & quick one bowl prep!
Chunky Chocolate Chip Cashew Cookies
1 1/4 cup roughly chopped raw cashews (I used a mortar & pestle to grind cashews a bit)
1/4 cup coconut flour (I use Bob's Red Mill)
1/4 cup garbanzo bean flour (I use Bob's Red Mill)
1 tsp baking powder
1/2 tsp salt
1/3 cup coconut sugar (I used Madhava)
7 tbs butter
3 tbs ginger syrup (I used (and love!) Ginger People, but honey or maple syrup will work as well)
2 tsp vanilla extract
2 eggs (beaten)
1/2 cup semi-sweet chocolate chips
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
In a large bowl, mix dry ingredients.
Mix wet ingredients into dry ingredients until all is well incorporated and then gently fold in your chocolate chips.
Spoon one well rounded tablespoon of dough onto the baking sheet lined with parchment paper.
Shape & flatten dough with hands a little. Repeat until you have 12.
Bake 10-13 mins. or until beginning to firm & edges start to brown.
Let cool a few minutes.
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