I’m often asked if I can “adjust my recipes” for people to make them “gluten free”. Well, unfortunately not. It’s not quite so easy, and because I am not a celiac, I don’t really have a reason to eat GF. I actually have very strong opinions of eating gluten free, but will save those for another day. At any rate, there *are* recipes that are naturally gluten free. This is one of them. Made of cashew butter, eggs, brown sugar, baking soda and chocolate chips, there is no wheat-based flour to be found. They are yummy, but a little on the crumbly side. Nevertheless, a good snack.
Ingredients
3 large eggs
3 cups cashew butter
1 1/2 cup light brown sugar, lightly packed
3 tsp baking soda
3 cups dark chocolate chips
1 cup chopped toasted cashews
Instructions
Preheat to 350F. Prepare baking sheets with silpat or parchment paper.
Crack the eggs into a medium bowl and beat them lightly. Add in the cashew butter, baking soda, and sugar and mix everything together well. Fold in the chocolate chips and chopped cashews. Scoop the dough onto lined baking sheet. Space the cookies well apart and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don’t over bake them; the cookies will look underdone, but they will firm up as they cool. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack to cool completely.
