Everybody loves peanut butter and chocolate together. Anybody who says they don’t is either 1. afflicted with a chocolate or peanut allergy or 2. lying.
But because it’s so universally loved, it sometimes gets overdone. And you need something different. Not drastic, but a little. Something like chocolate and cashews for a flavor twist - and to add variety to your diet, which is healthy.
In cookie form, of course. Because chocolate chunk cookies are good, and cashew chocolate chunk cookies are even better.
Wheat-Free* Cashew Chocolate Chunk Cookies
½ cup butter
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla
2 cups chickpea flour
¾ cup cornstarch
¾ cup almond flour
¼ teaspoon salt
6 ounces cashews, toasted and chopped
10 ounces bittersweet chocolate, chopped
*If you prefer to make these with wheat flour, simply replace the chickpea flour, cornstarch, and almond flour with 2 ¼ cups of wheat flour.
Mix chickpea flour, cornstarch, almond flour, and salt, set aside. Cream butter and sugars until fluffy, then add egg and vanilla. Add flour mixture, mix until combined and then mix in cashews and chocolate. Refrigerate dough, then roll into ¾” balls, refrigerate again until firm.
Bake at 350° F for 10-12 minutes, move to a cooling rack and cool before eating.
It’s like peanut butter and chocolate but fancier. Or at least different.