These flourless cashew almond butter cookies are dipped in dark chocolate and garnished with candied sage. They’re a fun chewy winter treat!
This post is sponsored by Mambo Sprouts and Peanut Butter & Co.
Not a night goes by since starting my nutrition plan with Renaissance Periodization about a year ago that I don’t enjoy a generous nut butter drizzle on top of my casein protein mug cake.
It’s the “dessert” I look forward to (especially when cutting/dieting as it’s literally the food high point of my day) but also accompanied by one of the most difficult decisions I have to make…almond or cashew butter?
Life’s hard sometimes.
In any given week, there are usually no less than 3 open nut butter jars in my pantry.
Almond and cashew butter for me, peanut butter for the husband and depending on when my last trip to Trader Joe’s was, perhaps some cookie butter too (ok, that’s not really a nut butter but, close enough).
Cashew butter tastes like straight up dessert to me, I adore the stuff.
It’s super creamy consistency and subtle sweetness just win me over.
Almond butter, although grittier and less sweet, still has a piece of my heart too though as it was my original nut butter love once I discovered there were other nuts out there besides peanuts that could be “butterized”.
I even make my own sometimes – this Maple Cinnamon Almond Butter is a household favorite!
Having to decide between the two each night feels like a parent choosing which child they love more, it’s literally impossible.
When I saw this almond and cashew butter blend, my heart skipped a beat.
No more choosing?
The best of both nut butter worlds in one jar? YES!
Even better? The ingredient list reads a simple “almonds, cashews, sea salt”.
The end. Nothing else.
It was like Christmas morning a couple months early.
While I’d be incredibly content just eating it by the spoonful, I decided to celebrate with some festive winter-ish cashew almond butter cookies.
They’re flourless so they’re ridiculously chewy and soft (my favorite kind of cookie or brownie) and with a dark chocolate dipped edge garnished with candied sage, they’d be a great addition to your holiday cookie baking.
Vegan thumbprint cookies are also grain-free and gluten-free like these cashew almond butter cookies and a wonderful holiday classic!
Love this Cashew Almond Butter Cookie recipe?
Or, this ultimate breakfast cookie for a fun twist.
You may also enjoy one of these healthier cookie recipes too:
Peanut Butter Stuffed Black Bean Cookies
Chocolate Cashew Cookies
Dark chocolate dipped orange macaroons
Orange Pomegranate Oatmeal Chocolate Chip Cookies
Orange Infused Cranberry Almond Chocolate Chip Cookies
Gingerbread Collagen Cookies
Dark Chocolate Amaretto Fudge Cookies
For the cookies
- 1 cup Bestie Almond & Cashew Butter
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla bean paste (or extract)
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1/2 cup dark chocolate chips (use Enjoy Life Dark Chocolate Chips for paleo friendly option)
- 1/2 teaspoon coconut oil
For the candied sage
- 1/2 cup, plus 2 tablespoons sugar
- 1/4 cup water
- fresh sage leaves
For the cookies
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone baking mat.
- Combined the cashew almond butter, coconut sugar, egg, baking soda, vanilla, almond extract and salt in a medium bowl.
- Beat with a handheld electric mixer until thoroughly combined.
- Roll dough into approximately 1 inch balls and place on baking sheet, about 2 inches apart from each other.
- Bake for 10 minutes.
- Remove from oven and let cool completely on baking sheet. Cookies will be very soft immediately out of the oven but they will harden as they cool.
- Once completely cooled, combine the chocolate chips and coconut oil in a small bowl and melt in the microwave until smooth.
- Dip the edges of each cookie in the chocolate mixture and garnish with a candied sage leaf. Place back on the baking sheet and let the chocolate set. You can put them in the refrigerator to speed this process up if you'd like.
For the candied sage (*see note for paleo)
- Combine the water and 1/2 cup sugar in a small sauce pot and bring to a boil. Stir until sugar is completely dissolved.
- Lower heat to a simmer and cook for another 2 minutes. Remove from heat and set aside.
- Place remaining 2 tablespoons of sugar in a shallow bowl.
- Brush each sage leaf lightly with the liquid sugar mixture then roll in the sugar.
- Place sugar coated sage leaves on a cooling rack and let sit for 2 hours at room temperature.
*Use coconut sugar for paleo version of candied sage
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 218mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.