August 24, 2016

“These might be the best chocolate chip cookies I’ve ever had.” – B

Listen, I know what your thinking. Brian technically has to tell me how great my cookies are. That’s what boyfriends are for, right? Not this guy! He always gives me the honest truth, so when he went back for his second and third cookie I knew it was real. I usually don’t get a recipe right on the first try, especially baking, so when these came out of the oven looking like, well, cookies, I was shocked. Insta-good-mood. The perfect chocolate chip cookie (CCC) is made of a combination of butter + cashew butter AKA melt in your mouth goodness that are chewy + crispy at the same. damn. time.

I also love that these cookies are made with oat flour instead of your traditional white all-purpose baking flour. Oat flour is simply oatmeal finely ground. I make my own using the coffee grinder my mom (lent me that I never gave back, love you, sorry about it) gave me. Oatmeal is healthy so I can technically have one (or 2) for breakfast without feeling guilty, right? Ok, good because B had 3 this morning and I’m planning on packing a few for the road tomorrow for breakfast on the go.

Notes: Use that Vitamix you have and make your own nut butter, girl! It is so incredibly easy and makes all the difference in these cookies. Add 1 16 oz. bag of cashew pieces + 2 T of coconut oil to your blender and turn that baby on high. Use the tamper and let it run for a few minutes until smooth and creamy. Don’t have a high-speed blender? Use jarred peanut butter or any other nut butter your little heart desires.


1 stick grass-fed butter, room temperature
1/2 cup cashew butter
1 cup coconut sugar
1 egg
1 1/2 cups oat flour
1 tsp baking soda
1/2 tsp salt
1/3 cup chocolate chips

Preheat oven to 350 degrees. Beat butter, cashew butter and coconut sugar in a stand mixer until creamy. Add egg and mix once more. Combine dry ingredients in a separate bowl and then slowly add dry ingredients to bowl of stand mixture in 2-3 batches. Mix until just combined and dough forms. Fold in chocolate chips. Allow dough to chill in the fridge for 30 minutes. Drop 1 tablespoon of dough for each cookie on baking sheet. Allow room for cookies to spread. Bake for 10-12 minutes. Allow cookies to rest for 5 minutes on baking sheet before moving to cooling rack.

Makes 2 dozen

1 Comment

  • Reply Vegan Chocolate Chip Banana Bread August 27, 2016 at 1:29 pm

    […] for The Perfect CCC for a quick how-to make life changing cashew butter. It seriously takes this banana bread to the […]

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