Cashew Butter Crunch Cookies

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Maya Weinstein, an art/design student in Lafayette, CO, has always enjoyed being in the kitchen. "I grew up in an atmosphere where home-cooked, fresh foods were valued," she says. Maya has been a vegetarian for 13 years, and a vegan for several of those years.

  • COOKIEServings

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbs. brown sugar
  • 1/4 cup silken tofu
  • 1 cup cashew butter
  • 1/2 cup vegan margarine
  • 1/2 cup agave nectar or maple syrup
  • 1 tsp. vanilla extract
  • 1/3 cup vegan chocolate chips
  • 1/3 cup chopped peanuts or cashews

Preparation

  1. Preheat oven to 350F. Line cookie sheets with parchment or wax paper.
  2. Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
  3. Put tofu in another large bowl; whisk until smooth. Add cashew butter, margarine, agave nectar and vanilla; stir to blend well. Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
  4. Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
  5. Bake cookies about 10 minutes, or until bottoms are golden brown. Transfer cookies to rack to cool.

Nutrition Information

  • Serving Size: Makes about 5 dozen
  • Calories: 66
  • Carbohydrate Content: 6 g
  • Fat Content: 4 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 65 mg
  • Sugar Content: 3 g