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Low-Fat

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.

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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.

Servings
5

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbs. brown sugar
  • 1/4 cup silken tofu
  • 1 cup cashew butter
  • 1/2 cup vegan margarine
  • 1/2 cup agave nectar or maple syrup
  • 1 tsp. vanilla extract
  • 1/3 cup vegan chocolate chips
  • 1/3 cup chopped peanuts or cashews

Preparation

Preheat oven to 350F. Line cookie sheets with parchment or wax paper.

Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.

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.

Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.

Bake cookies about 10 minutes, or until bottoms are golden brown. Transfer cookies to rack to cool.

Nutrition Information

  • Calories 66
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 65 mg
  • Sugar Content 3 g