These nutty morsels have everything you love about the peanut butter version—like a tender crumb and a touch of sweetness—but we made this batch gluten-free, swapped in coconut oil for butter, and added honey instead of refined sugar. Tote them to your holiday cookie swap, put a plate in the office kitchen, or just stash in the freezer for an indulgent night (or two).
Yield: 22 to 24 cookies
Active Time: 15 minutes
Total Time: 30 minutes
2 cups gluten-free flour
½ teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Cinnamon
⅛ teaspoon Thrive Market Organic Ground Nutmeg
1 cup Thrive Market Organic Raw Cashew Butter
½ cup Thrive Market Organic Raw Unstrained Honey
½ cup Thrive Market Organic Virgin Coconut Oil, melted
1 teaspoon vanilla extract
Coconut oil cooking spray
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Whisk gluten-free flour, salt, cinnamon, and nutmeg in a large bowl. Add cashew butter, honey, coconut oil, and vanilla extract to another large bowl and pour in dry ingredients; stir until no trace of flour remains. Scoop dough into your hands using a 1 tablespoon measuring spoon and roll into small rounds. Place on sheet tray 2-inches apart. Spray back of fork with cooking spray, then flatten balls halfway down in a cross-hatch pattern. Bake 9 to 12 minutes on middle rack, or until edges are slightly golden. Cool 5 minutes before serving.
Recipe credit: Angela Gaines
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