For Bake Cookies Day, I’m using the ingredients sent to me by Oh Nuts to develop a holiday baking recipe. These super easy cookies are a gluten-free, peanut-free alternative to traditional peanut butter kiss cookies, and they only require about 15-20 minutes of your time TOTAL from start to finish.
Cashew Butter Chocolate Cookie Recipe
- 1 cup Smooth & Creamy Roasted Cashew Butter
- 1 egg
- 1/3 cup sugar
- 2 Tbsp rice flour
- 1 Swiss Dark Bittersweet Chocolate Bar
Preheat your oven to 300 degrees. Combine the first four ingredients in a medium bowl and mix well. Place tablespoon-sized balls of cookie dough onto your cookie sheet, leaving plenty of room in between. Break the chocolate bar into squares and press one square of chocolate into the center of each ball of cookie dough. Bake for 15-17 minutes, remove from oven, and wait impatiently for the cookies to be cool enough to eat! The cookies may not appear to be done, and they will be soft to the touch, but they will set up as you let them cool on the cookie sheet. Makes 15-20 cookies.
About the Ingredients from Oh Nuts
The Once Again cashew butter is much wetter than the peanut butter I’d used for the original peanut butter cookie recipe I adapted this recipe from, which required a slight increase in cooking time to help the cookies set up. This brand of cashew butter is gluten-free, certified kosher, and certified vegan. It was difficult to stir in the jar, but I do have arthritis in my hands. My husband likely wouldn’t have trouble with it.
The Camille Bloch Swiss dark chocolate bar I used is definitely of higher quality than the chocolate kisses used in the traditional cookies I based this recipe on. It is also kosher for Passover. My batch produced 15 cookies, so I didn’t use every square of chocolate in the bar. (A little snack for the baker!)
If you somehow manage to not finish the entire batch of cookies when they are fresh from the oven, be sure to heat your cookies up before eating them. The melty chocolate makes them almost sinful.
Thanks again to Oh Nuts for sending me the ingredients to create this recipe. Last year, I created a recipe for Fudgy Almond Flour Brownies using their ingredients, and that was also a hit.