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
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.