Best Vanilla Coconut Cashew Butter Recipes

CASHEW COCONUT BUTTER

Steps:

• Preheat oven to 350.
• Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
• Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
• Take out of the oven and allow to cool 5-10 minutes.
• Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
• Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.

CASHEW BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
• In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
• Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
• Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.