Flourless Cashew Macadamia Butter Chocolate Chip Cookies

unbaked cookies

I’ve been baking a lot recently, we’re talking 3-4 times per week. I’m trying to perfect a way to make flourless chocolate chip cookies because I’m allergic to wheat and one of the things I miss is the crunch of cookies.

On epicurious.com I found a recipe for making flourless peanut butter cookies. I started with this recipe, using Ghiradelli bittersweet chocolate chips and Laura Scudder’s Natural Peanut Butter.

After a stressful visit to a facialist, she asked without any prompting if I had been eating more peanut butter than usual. Curious (- how did she know? I thought), I replied in the affirmative. Turns out there is anecdotal evidence that peanuts (no other nuts are implicated) might have androgens and cause your skin to break out.

cashew macadamia butter in bowl

Since I was (am) still in the experimenting mood I decided to use different butters, such as Cashew Macadamia Butter. I started with the Marantha Cashew Macadamia Butter I found at a local health food store. Pouring off any top oil, I tried a batch, chopping up cashew nut pieces to add some body. The cookie tasted wonderful, but the runny texture didn’t allow for an attractive cookie. The next batch I added a little flax and a little more brown sugar. Aha! My almost perfect cookie.

cookie mixture

CW says that the flax enhances the flavor of the cashew and gives it the “crack-like” quality. The thing I noticed was cookie’s texture is virtually indistinguishable from a regular flour-based cookie. Success!

Recipe follows after the jump…

from epicurious.com originally printed in
Bon Appétit
Too Busy To Cook?
September 1999

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 13 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Makes about 24 cookies. Total preparation and baking time, 35 minutes.

Baker’s Note:

It was easier to beat the egg before adding it in with the other four ingredients. I substituted Cashew Macadamia Butter, used both semisweet and bittersweet morsels, and added 2 tablespoons of ground flax.

I also noticed a difference between using the Teflon baking sheets and the glass Pyrex dishes. I preferred the taste in the Pyrex, but the baking sheets made it easier to umm…bake with.

finished cookie

4 responses to “Flourless Cashew Macadamia Butter Chocolate Chip Cookies

  1. fascinating! though i have no known issues with flour, i think i may give these cookies a try! i bake on jelly roll sheets with silpat liners, my fave, and i’ll let you know how that goes, mai.

  2. these look amazingly good…I’m looking forward to trying out this recipe.

  3. my husband has a gluten intolerance…at the time of finding this out and learning to cook gluten-free (hard core), i found the cookbook “cooking gluten-free” by karen robertson. she is an expert in the field. the cookbook has amazing recipes in it, including hers for chocolate chip cookies…they are perfectly delicious and i challenge anyone to be able to tell the difference between her recipe and the nestle toll house recipe on the back of the chocolate chip bag! the recipe is esentially identical to the nestle bag except she replaces all purpose flour with a gluten free flour blend (easy to make and it’s the only blend i have found to be perfect for baking…a flawless substitute for ap flour). check it out and see what you think…i’d be surprised if you don’t love the cookies….and the cookbook!!

  4. @e*lizabeth – Thanks, but unfortunately starch intolerance/allergies are markedly differently than gluten allergies. I can’t have spelt or quinoa or the usual gluten-free products, since those grains still have starch, even if they are gluten-free. 🙂

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