Recipe and photo courtesy of Emma Kula.
These chewy oatmeal chocolate chip cookies have a special twist with the addition of cashew butter! It lends a spectacular flavour here, but if you can’t find it, feel free to substitute almond or peanut butter. Loaded with chocolate + oats, these are perfect to make on a cozy night in!
¼ c. brown sugar or coconut sugar
2 tbsp. pure maple syrup
¼ c. coconut oil, soft
2 eggs, room temperature
½ tsp. vanilla extract
6 tbsp. cashew butter (can use almond or peanut too!)
1 c. regular or oat flour
¾ c rolled oats
½ tsp baking soda
¼ tsp, salt
½ tsp cinnamon
1 dark chocolate bar, finely chopped (or ½ c. semisweet chocolate chips)
In a large bowl, whisk together your sugar, maple, coconut oil, eggs, vanilla + cashew butter until completely smooth and no lumps remain. Add in your flour, oats, baking soda, salt + cinnamon and stir until everything is combined. Dough will be slightly sticky.
Optional: let the dough rest in the fridge for 1 hour or overnight for chewier cookie.
When ready, bake the cookies at 350 degrees for 8-10 mins or until slightly browned. Let cool completely on a wire rack and enjoy!