nutritional information


  • Calories: 66
  • Protein: 1 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Sodium: 65 mg
  • Sugar: 3 g

Cashew Butter Crunch Cookies

Makes about 5 dozen

30 minutes or fewer

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.
  • 1 ½ cups all purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbs. brown sugar
  • ¼ cup silken tofu
  • 1 cup cashew butter
  • ½ cup vegan margarine
  • ½ cup agave nectar or maple syrup
  • 1 tsp. vanilla extract
  • ⅓ cup vegan chocolate chips
  • ⅓ cup chopped peanuts or cashews
  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.
May 2006

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