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Cashew Flour Chocolate Chip Cookies


  • 2 tablespoons golden flaxseed meal (plus 6 tablespoons water)

  • 2 cups cashew flour

  • 1/3 cup coconut sugar

  • 1 teaspoon baking powder

  • 1/4 rounded teaspoon finely ground sea salt

  • 3/4 cup chocolate chips

  • 1/4 cup unsweetened applesauce at room temperature

  • 1/4 cup melted almond butter

  • 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. 

  • In a small bowl, whisk together a flaxseed meal and 6 tablespoons of water. Set aside. 

  • In a medium bowl, stir or whisk together cashew flour, coconut sugar, baking powder, and salt. Then stir in chocolate chips. 

  • Add unsweetened applesauce and vanilla to the flaxseed mixture and stir together. Then add melted almond butter and stir or whisk to combine. 

  • Add wet ingredients to dry ingredients and stir together until combined. (Using a slicing motion with the spoon will help to incorporate the ingredients.) 

  • Using about one to two tablespoons of dough, round (I use two tablespoons to make my dough balls) and place on the baking sheet. You can leave the dough in "rustic" mounds or press to about 1/2 inch thick discs (should be about 2 inches in diameter). I made three rows of three on a standard size baking sheet. Bake for about 12 minutes until just browned around the edges. Let cool for 5 minutes on the baking sheet then transfer to a cooling rack. Batch yields about 18 cookies. 

  • Storage:- Will keep for 2 to 3 days at room temperature or 5 to 7 days in the refrigerator. They also freeze nicely and taste delicious right out of the freezer.

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