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Ingredients
- 1/4 cup rice flour+ 2 tablespoons (white rice flour)
- 3 tablespoons tapioca starch
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup raw cashew butter ( about 1 cup of raw cashews)
- 1/4 cup+2 tablespoons pure maple syrup
- 1 tablespoon unsulphured molasses
- 1/2 tablespoon vanilla extract
- 3/4 heaping cup dairy free semisweet chocolate chips
Instructions
1. Add the flour, starch, baking soda and salt in large bowl and whisk well. Next add the cashew butter, syrup, molasses, vanilla and chocolate chips. Stir for a couple of minutes until it forms a sticky batter. The batter will seem too wet at first. If it is too sticky to roll into balls immediately, place bowl in the fridge to chill for 15 to 30 min. This will vary depending on your climate.
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2. Preheat the oven to 375 F. Line 2 metal pans with parchment paper
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3. Roll 2 tablespoons of dough into balls, creating 14 balls in total. This yields nice big cookies. Place 7 balls on each pan spacing them 2 inches apart as they will spread a lot. Press them down to between 1/4 and 1/2 inch thick ,which will make them about 2 inches wide. Place 5 to 6 chocolate chips on the tops and sprinkle with sea salt, if desired, for a fancier presentation.
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4. Bake one pan at a time at 375 F for just 9 minutes . This will yield a crisp exterior and a fudgy center. They should have spread and puffed up nicely with some hairline cracks. Remove from the oven and cool on the pan for 10 min. They will be very fragile, so do not eat them until they have cooled. Transfer to a wire rack to cool completely. Keep them stored in a container to prevent drying out. Use parchment paper to separate them. They will soften after several hours and overnight.
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ADDITIONAL INFO
Nutrition per cookie: 197 calories/ 10. 7 g fat/. 3.2 g protein / 7 g sugar/ 115 mg sodium
Tips:
It is possible to make your own cashew butter using raw cashews in a food processor. ( works great in a Cuisinart) This recipe has been used many times with white rice flour only. It ‘s easy to make rice flour in a high speed blender. The molasses (not blackstrap) is a crucial ingredient needed to make the baking soda react, which causes the cookies to spread and crisp up so don’t omit. Warm the maple syrup and molasses before adding it to the cashew butter, it helps to blend the ingredients.
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