Amazing sugar free and grain free, vegan chocolate chip cookies baked with cashew butter.
I have a problem. A cookie problem.
Before I cleaned the entire blog and started over, I had 6 recipes on cookies and a cookie dough recipe, which shows just how much I love cookies. They almost overtake scones in the run for my favourite sweet baked thing. Two cookie recipes survived my big blog-cleaning raid; the reader favourite Avocado Cookies and these. I love how much they mimic old fashioned butter cookies, but are still way healthier.
I have always been very sceptical about sugar substitutes. I don’t like the idea of eating chemically produced sweeteners and usually go for natural whole foods sweeteners such as honey and coconut sugar, which have a lot of sugar but still contain a lot of nutrients and are unprocessed.
But lately Sukrin has been trending a lot amongst Scandinavian food bloggers It consists mainly of the carbohydrate erythritol (C4H12O4 for the bio nerds like me…) which can’t be metabolised and which occurs naturally in a lot of fruits (such as pears and grapes) and fermented foods (like wine). So it’s extracted rather than chemically produced.
In the big sugar and sugar substitute discussion some people may argue that Sukrin is not a natural sweetener. And I still have my doubts about it. But what really convinced me to try it anyway was a post my one of my favourite fellow Danish food bloggers A Tasty Love Story. Josephine Malene used it in one of her recipes, and because she is extremely talented, knows a lot about food AND has a bachelor in Nutrition and Health and is studying Human Nutrition as a master, I thought it was safe to try. And I love it – it tastes and acts just like sugar but without the blood sugar spark.
I used Sukrin gold, which is like brown sugar, but if you still don’t like the idea just sub coconut sugar.
Soft Baked Cashew Butter Cookies
- 1 tbsp. chia seeds
3 tbsp. water
¼ cup (65 g.) cashew butter
¼ cup (50 g.) soft coconut oil
¼ cup (40 g.) Sukrin gold (or other erythritol sweetener or coconut sugar)
2 tbsp. milk of choice (I used almond)
½ cup (90 g.) buckwheat flour
1 tbsp. potato starch
½ tsp coarse salt
¼ tsp. baking soda
½ tsp baking powder
Add ins: 40 c. chocolate chips (or as many as your heart desires), 2 tbsp. cranberries, cacao nibs, raisins... You name it
- Preheat oven to 200°C / 390° F.
- In a small bowl, mix chia and water and let it sit for 15 minutes. It should turn into a gel. If you don’t want chia seeds in your cookies, grind them in your coffee maker before adding water. This will also make the cookies look more like “real” cookies.
- In a bigger bowl beat together the cashew butter, coconut oil and Sukrin gold. Add in the milk. Stir in the dry ingredients.
- Place 12 dollops of dough on a baking sheet with parchment paper and press them flat (they’ll spread a little, but not much). Bake for approx 12 minutes. They should be golden brown in the edges, but not crispy.
- Cool down slightly before eating. Store in an airtight container. The cookies freeze well.
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