We had some friends over to our home the other weekend and they brought the most delicious grain-free chocolate chip cookies with them. They were chewy, sweet and just happened to be “healthy” (well, “healthy-ish” at least).
My kids loved them. We devoured them that night, so naturally, I asked her for the recipe. When my friend sent it to me, it was handwritten on a post-it note, which made the recipe even that much more perfect.
I will fully admit that I’m guilty of getting most of my recipes from Pinterest or somewhere else online, so to get a handwritten recipe made my day. It took me right back to my mom’s old recipe box when I first fell in love with cooking. Anyone else relate? The handwritten recipe cards that were stained from spills or dirty fingers. They’re kind of the best. I love the convenience of finding recipes online for sure – but recipes written out on a piece of crinkled up scrap paper will always have my heart.
Since then, we’ve made these cookies several times. I love this recipe for a few reasons, but probably the first is just how easy they are. You dump all the ingredients into a bowl and mix with a wooden spoon. That’s it. Dump, Mix, Bake. They couldn’t be easier – and a perfect recipe for kids.
The recipe is essentially an entire jar of cashew butter, coconut sugar, and a few eggs. We have a “tree-nut” allergy in our house, so we also played around with using peanut butter instead of cashew butter. They were still just as yummy but tasted a little more like a “peanut butter” cookie instead of a chocolate chip cookie. But if you have a tree-nut allergy in your home too, that’s an easy swap out for sure.
If you’re looking for something sweet and easy this afternoon, this is it. Happy baking, friends!
For other “healhyish” chocolate treats be sure to check out our vegan chocolate nut bars, and our vegan chocolate brownies with hazelnuts and sea salt.