Skip to main content

Cashew Butter Crunch Cookies

Maya Weinstein, an art/design student in Lafayette, CO, has always enjoyed being in the kitchen. "I grew up in an atmosphere where home-cooked, fresh foods were valued," she says. Maya has been a vegetarian for 13 years, and a vegan for several of those years.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½ cups all purpose flour
Ingredient Line: 
½ tsp. baking soda
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
1 Tbs. brown sugar
Ingredient Line: 
¼ cup silken tofu
Ingredient Line: 
1 cup cashew butter
Ingredient Line: 
½ cup vegan margarine
Ingredient Line: 
½ cup agave nectar or maple syrup
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
⅓ cup vegan chocolate chips
Ingredient Line: 
⅓ cup chopped peanuts or cashews

Instructions: 

  1. Preheat oven to 350F. Line cookie sheets with parchment or wax paper.
  2. Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
  3. Put tofu in another large bowl; whisk until smooth. Add cashew butter, margarine, agave nectar and vanilla; stir to blend well. Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
  4. Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
  5. Bake cookies about 10 minutes, or until bottoms are golden brown. Transfer cookies to rack to cool.

Nutrition Information: 

Calories: 
66
Protein: 
1 g
Total Fat: 
4 g
Saturated Fat: 
1 g
Carbohydrates: 
6 g
Cholesterol: 
mg
Sodium: 
65 mg
Fiber: 
g
Sugar: 
3 g
Yield: 
Makes about 5 dozen