Salted Cashew Cookies

Posted on December 12, 2012 by Salts Kitchen

cashew cookies

I volunteered to write a post for In.gredients, Austin’s zero-waste grocery store. It’s right around the corner and I’m there for a beverage on their patio every so often, so I figured this is win-win. The task at hand was to create a recipe preferably utilizing most, if not all, ingredients available in the store. Easy enough.

I walked into In.gredients and decided I would mull the assignment over a glass of wine. I grabbed my glass, took one glance around and realized I really wanted a cookie to go with my wine. No gluten-free cookies. Got it. I bought 3 items, had my wine, went home and made these cookies. These are another take on the peanut butter cookies I love to make. They are rich and creamy and the sea salt brings an extra layer of flavor to such a simple cookie. And bonus: all ingredients in this creation are available year-round.

Salted Cashew Cookies
1/2 cup roasted and unsalted cashews
1 3/4 cup cashew butter
2 eggs
1 3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
pinch of sea salt
optional: sesame seeds or additional cashew pieces for garnish

Preheat the oven to 350. Line a cookie sheet with parchment paper. In a food processor, roughly chop the cashews. Add the cashew butter and eggs and blend. Add the sugar, baking powder, and kosher salt and mix until completely amalgamated.

Shape small teaspoons of the cookie dough into balls and place on the parchment paper about 3 inches apart. Lightly press a tiny pinch of sea salt onto each ball and then the sesame seeds or the cashew pieces, if using. Do not press the cookie dough down: it will spread out as it is.

Bake for 10 minutes for a chewy cookie. Bake for 12 minutes for a crisper cookie. Let cool for 5 minutes before removing from cookie sheet.

About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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7 Responses to Salted Cashew Cookies

  1. Pingback: Featured ATX Food Blogger: Salts Kitchen « in.gredients

  2. Green Door Hospitality says:
    December 14, 2012 at 1:08 pm

    These really look good! And even though we’re not GF, we have several good friends that are that we cook for from time to time. 🙂 So I’m always on the lookout for tasty GF desserts!
    Kenley

    Reply
    • Salts Kitchen says:
      December 14, 2012 at 1:28 pm

      Thanks Kenley! These are a quick and easy gf solution to dessert that hopefully more than just your gluten friends will enjoy!

      Reply
  3. Danielle Marshall Sollenbarger says:
    December 14, 2012 at 1:25 pm

    These look amazing! I’ve been gluten free since August but I haven’t ventured into gluten free baking yet because I’m intimidated by all of the different flours…these look like a great start! What kind of cashews do you recommend (salted, raw, roasted)? And do you use the food processor for all of the mixing or just the cashew chopping?

    Reply
    • Salts Kitchen says:
      December 14, 2012 at 1:30 pm

      Thanks Danielle! These cookies are a really good place to start. I have quite a few recipes for gluten free baking that don’t involve “alternative” flours at all. Hopefully those can be a good start for your gluten free baking adventures. I just updated the ingredients (thanks to your great question!)- I used roasted and unsalted, I liked the texture of that version the best. And I add everything to the food processor- less clean up.

      Reply

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