SCD Recipe: Cashew Butter Monster Cookies

Cashew Butter Monster Cookies

SCD cookies have always been a tough one for me to get right. A lot of the time I haven’t found them satisfying – there’s just something about the texture of cookies made with granulated and brown sugar that is so good. After tons of experimentation I came up with this Peanut Butter Cookie recipe about a year ago.

Peanut Butter Cookies

It’s one of my most popluar recipes. I love peanut butter and those cookies have a nice chewy texture with a crisp bottom. Recently, someone asked me about making cashew butter cookies. You can make the peanut butter cookie recipe using any nut butter so I decided to take things further and come up with a new recipe.


I’ve always been one to try to combine flavors and stuff desserts with as many tasty add-ins that I can. Like when I would get sent to the store to get ice cream (back in those days that I could do that) I would get the one that had the most stuff in it – candy, fruit, nuts, swirls, etc.

I put that same love of variety into these cookies and these monster cookies were born. They’re so flavorful – dates, nuts, raisins, and just a hint of spice – don’t skip the ginger if you don’t have to!

Give them a try and let me know what you think.

SCD Cashew Butter Monster Cookies

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Course: Dessert
Cuisine: SCD
Keyword: crohns, crohns diet, gluten free, grain free, scd cookies, scd diet, scd recipe, specific carbohydrate diet
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 20 cookies

Ingredients

  • ½ cup cashew butter (no sugar or additives)
  • 1 large egg at room temperature
  • ¼ cup butter – sightly softened
  • ¼ cup honey
  • 1 tsp pure vanilla extract
  • 2 tbsp date nectar (if you don't have, use more honey instead)
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ cup shredded coconut
  • ¼ cup raisins
  • ¼ cup chopped dates (don't buy pre-chopped)
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 350°F
  • Add cashew butter, butter and egg to a large bowl or bowl of stand mixer
  • Beat on high speed for one minute
  • Add honey, date nectar, and vanilla
  • Beat on high speed for another minue until everything is well combined
  • Add almond flour, coconut flour, baking soda, salt, cinnamon, and ginger
  • Mix on medium speed for 1 – 2 minutes until all ingredients are combined
  • Stir in shredded coconut, raisins, dates, and walnuts
  • Line a baking sheet with silicon liner or parchment paper
  • Scoop batter by heaping tablespoons about an inch apart on baking sheet
  • Flatten cookies with back of spoon so they are about a ¼ to ½½ inch thick (cookies don't spread out much)
  • Bake for 10 – 12 minutes until cookies are golden on the bottom and not doughy on top
  • Cool on wire rack
Sherry Lipp
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