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Chocolate Dipped Cashew Almond Butter Cookies with Candied Sage

These flourless cashew almond butter cookies are dipped in dark chocolate and garnished with candied sage. They're a fun chewy winter treat!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cashew almond butter cookies, chocolate cashew almond butter cookies
Servings: 12 cookies
Author: Gina Matsoukas

Ingredients

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

Instructions

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.

Notes

*Use coconut sugar for paleo version of candied sage

Nutrition

Serving: 1SERVING | Calories: 163kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 218mg | Fiber: 2g | Sugar: 14g