Cook’s notes: The recipe is from the blog The View from Great Island. These are very rich and satisfying cookies. I used a 1 Tablespoon scoop to make 26 cookies. I very much liked that her recipe used 1/2 cup sugar, instead of 1 cup, like so many other nut butter cookie recipes.
A few days later, I made a small batch vegan version with flax meal. This vegan recipe makes 13 cookies when you use the Tablespoon scoop. Due to the flax, they come out crispier than the egg version. Also delicious!
1/2 Tablespoon [1.5 teaspoons] ground flax meal
1.5 Tablespoons water
1/4 cup sugar
1/2 teaspoon baking soda
1/2 cup cashew butter
1/2 cup dairy-free chocolate chips (Enjoy Life mini chips)
- Heat oven to 350F and line a cookie sheet with a Silpat liner
- Combine the ground flax meal with 1.5 Tablespoons water. Let chill in the fridge to thicken for a few minutes.
- Combine the flax mixture, sugar, baking soda, and cashew butter in the bowl of a stand mixer. Beat together
- Lightly beat in chocolate chips.
- Use a Tablespoon cookie scoop to dish out 13 balls of dough onto the baking sheet. The dough is kind of crumbly, so just pack it into the scoop.
- Flatten the balls of dough just slightly with your fingers.
- Bake for about 12-13 minutes.