Chocolate Cashew Cookies & Freezer Fudge Recipe

Here’s another quick and fun way to make a few cookies in a jiffy. I’m excited about this Nut Butter Cookie Series, well, simply because I like series. So why not? To date, I think these have had the highest raves and reviews from the kids. I won’t keep you waiting any longer.

Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Diabetic Friendly, Paleo, SCD, Vegan Compatible

For Vegan: Use organic maple syrup instead of honey.

Ingredients:
3.5 ounces Once Again Organic Cashew Butter
3 TBSP Raw Organic Honey (use less if you’d like)
3 TBSP Raw Organic Cacao
3 TBSP Otto’s Cassava Flour
4 tsp Water
1/4 tsp Sea Salt
1/2 tsp Raw Organic Ground Vanilla
1 tsp Organic Ground Flax

Related post: Sunflower Chocolate Chip Cookies

Directions:
It’s simple, hooray! Combine all of your ingredients in a bowl. I used a fork. Line a baking tray with parchment paper. Portion into cookies using a medium cook dough scooper, and roll your scoops into neat little balls. Gently press flat. For Freezer Fudge, place the cookies on a plate and freeze for at least 30 minutes. For baked cookies, bake at 325 for 18 minutes.

A note about using individual cashew butter packets: If you like this style of cookie, I would suggest buying a whole jar of the nut butter, rather than the packets. It’s much more cost effective, and a lot less messy.

Here are most of the players. I don’t think the poor salt ever gets to be in the photo. Kind of sad now that I’ve typed that out…

I’m sure it would have been faster with a stand mixer…

Ready to go into the oven.

These are freezer fudge cookies. They look the same before and after freezing. Some tasters ate them right out of the freezer, others had them a while later as they “warmed up” and everyone was happy.

Here they are, in all of their coolness 🙂