Homemade Cashew Butter Cookies

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READY IN: 40mins
YIELD: 3-4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda and salt, and reserve.
  • In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve.
  • In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy.
  • Add egg and beat well.
  • Add rum and vanilla extract and beat well.
  • Reduce speed to low and add flour mixture.
  • Add cashew-vegetable oil mixture and beat well.
  • Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts.
  • Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
  • Using a fork dipped in water, gently flatten cookies into a criss-cross pattern.
  • Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes.
  • Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
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