Chewy flourless chocolate chip cookies made with wholesome ingredients! We love these paleo and gluten free cookies, and since they are made all in your food processor using whole nuts, you’re likely to have all you need on hand!
My son has developed quite the affinity for cashew butter. Problem is….it is SUPER spendy to buy in the stores, so we have always made our own (details below).
Since we buy raw cashews in bulk, sometimes we have to burn through some surplus before they get stale…..thus the invention of these cookies.
I also figured people would be more likely to have raw cashews in their pantries versus the expensive cashew butter….and that if they DID have butter, they may not want to use it all up in one fell, costly swoop!
However you decide to move forward, these cookies will be well worth your (brief) time. Chewy. Simple. Low in sugar. No flours or grains. These flourless chocolate chip cookies are a great afternoon snack!
PS. If you fall in love with the ease and taste of homemade raw cashew butter, you should try using it in a reader favorite: Paleo 5 minute Muffins! But I have directions for using whole nuts in THAT one too!!
How to make your own homemade cashew butter
Raw cashews are very soft and very easy to turn into your own cashew butter!
Simply whir at least 2-4 cups of raw cashews in a food processor (I adore my Cuisenart 14 cup Processor and use it all the time!) with some oil (we use avocado or coconut) until smooth and creamy, scraping the sides down if necessary.
Unlike my homemade sunflower seed butter and coconut butter recipe that sometimes don’t even need additional oil, cashews are very starchy and need some oil to get whirring, it’s too thick otherwise in my experience.
It takes multiple minutes in a food processor, be patient. If you find the mixture not whirring smoothly after a few minutes, add a tablespoon or more oil to get the mixture moving easily.
I currently use my faithful Blendtec Twister jar to achieve this in less than 60 seconds, but used a food processor previously.
It is really THAT simple! You can also use a few pinches of sea salt to taste.
Additional paleo cookie recipes:
- My Paleo Double Chocolate Chip Cookies are seriously chocolaty and amazing! No eggs.
- Every holiday these Pumpkin Snickerdoodles get made in our house!
- Festive and beautiful, my keto orange cookies with fresh cranberries are a flavor burst!
- These Paleo Orange Cookies are one of my favorite flavors!
Step 1: Once you have made your creamy cashew butter in the food processor, the next step is to add the additional ingredients minus the chocolate chips:
Step 2: Once you pulse these ingredients a few times…the cashew butter will ‘seize’ and get stiff and the batter will clump together. This is normal, never fear!
Step 3: You’ll be pulsing the chips in…sometimes i need to help disperse them by hand! Alternately, your could press the chocolate chips into each cookie before baking.
Flourless Chocolate Chip Cookies Recipe:
If you try these healthy chocolate chip cookies, be sure to come back and leave a comment below!
Flourless & Paleo Chocolate Chip Cookies
- 2 cups raw cashews 300g, could sub 1 cup favorite nut or seed butter
- 2 tablespoons coconut oil omit if using already made nut butter. May use a touch more if cashew butter needs more movement.
- 1 large egg may use a flax egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips I use Guittard Dark Chocolate
Preheat oven to 350 degrees, and line a cookie sheet with parchment.
In the bowl of a food processor, place the raw cashews and coconut oil, blend until mostly creamy, scraping down sides as necessary. Don't be tempted to add everything else in until this is done....it will seize with the addition of liquids. It is OK to add additional oil if the cashews are super thick and not whirring smoothly. Takes 3-4 minutes.
Add in the sugar, salt, and baking soda and pulse to incorporate thoroughly.
Pulse in the liquids: the egg and vanilla, just to mix.
Pulse in the chocolate chips (I won't tell if you add more!)
Place 1.5 tablespoons of dough , a couple of inches apart on your prepared cookie sheet. and flatten gently with wet fingers or the back of a wet spoon. I use my favorite cookie scoop to do this!
Bake for 8-10 minutes until turning just golden around the edges.
Let cool to firm up, then transfer to an airtight container.
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