It’s been a while since I actually baked something…the weeks since Christmas have been busy and in turn have kept me out of the kitchen. Bummer, I know.
So, when my brother called and said we would be meeting tonight for his birthday, I decided this was the little kick I needed to get back in the kitchen and prepare him a special treat. However, I haven’t been shopping in a while and am out of LOTS of things. What to make with a limited pantry and NO time to run to the store…For my answer I head to the food blogs.
Type, type, type…OH, this will do!
… a cookie recipe on Angela’s blog that included ingredients I had on hand (well…with a few substitutions).
Crunchy Cashew and Salted Chocolate Chip Cookies
(see here for Oh She Glows’ Salt-Kissed Chunky Peanut Butter Cookies)
- 1 1/4 c. Gluten Free Flour
- 1/4 c. Sugar
- 1/4 tsp. Sea Salt
- 1/4 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 1/2 Tbs. Cacao Nibs
- 1 tbs. Mini Vegan Chocolate Chips
- 1 tbs. Cashew Butter
- 1/2 tbs. Chopped Cashews
- 2 tsp. Vanilla or Vanilla Bean Paste
- 1/4 c. Agave Nectar
- 4 tbs. Safflower Oil
Mix in a small bowl (with fork) the following: sugar, agave, oil, vanilla, cashews, and softened cashew butter. In medium bowl, combine flour, baking powder, baking soda, and salt. Combine wet ingredients with dry and mix with hands. This dough is crumbly but should hold together when you roll it in a ball. Add your chocolate chips and cacao nibs. Roll into 12-14 balls. Place on cookie sheet sprayed with oil. Press cookie dough with a spoon. Sprinkle with salt and/or turbinado sugar.
Bake on preheated oven, 350* for ~16 minutes (my oven is a little off, so check your cookies after 12). Remove from oven and cool on a rack.
Super easy, super fast….REALLY tasty!
Thanks for reading…I hope you all enjoy the remainder of your weekend.