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Turmeric Chocolate Chunk Cashew Butter Cookies

Featured in the Honolulu Star-Advertiser on May 31, 2017.

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Ingredients:

Turmeric Chocolate Chunk Cashew Butter Cookies

  • 3/4 cup creamy cashew butter (available at health food stores)
  • 1 tablespoon unsalted butter
  • 1/4 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour
  • 2 teaspoons turmeric or 2 tablespoons fresh turmeric, grated
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces dark chocolate chunks, chopped

Directions:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, cream together cashew butter, butter, and sugar with a hand mixer.
  4. Add in egg and vanilla and mix until combined.
  5. Add coconut flour, turmeric, cinnamon, baking soda, and salt.
  6. Combine with a wooden spoon.
  7. Dough should be thick and slightly oily.
  8. Fold in chocolate.
  9. Scoop dough by tablespoonful onto baking sheet and space about 2 inches apart.
  10. Gently flatten with palm.
  11. Bake for 6-8 minutes.
  12. Do not over bake.
  13. Cool for 5 minutes before transferring to a wire rack.

Makes 18 cookies.

Approximate Nutrient Analysis per serving (based on 8 servings and not including salt to taste):
530 calories, 32 g fat, 9 g saturated fat, 140 mg cholesterol, 200 mg sodium, 23 g carbohydrate, 4 g fiber, 2 g sugar, 38 g protein

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