You know when you have this really great idea in your head that you just have to try? You’re so convinced that it’s going to work out a certain way and think that it’ll be the most amazing thing ever…right?
Enter these cookies.
I’m so wired to think “peanut butter cookies” that all of the other nut butters have just never stood a chance. Then a few weeks ago, my brain woke up. Cashew butter…I could just swap it for the peanut butter, right? Brilliant! Oh, and what do I associate with cashews? Caramel, of course! (Ben & Jerry might be responsible.) Nuts…caramel…SALT! Eureeeeeka.
Joy the Baker (I know, I just mentioned her in my last post!) posted a recipe for flourless peanut butter cookies that is awesome because it only involves four ingredients. I made them several months ago, and they were a hit among gluten-free and gluten-full friends and colleagues. A few even asked for the recipe! I thought about just subbing cashew butter for the peanut butter, but then was curious about what cashew butter recipes might be lurking around the internets. One of the first recipes I found was very similar, but used an extra egg and a bit more baking soda. Sure, why not! Continue reading