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.
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
- 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
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