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Cashew butter white chocolate chunk cookies

I rush to rise, to dress, to work, to bed. Summer sands slipping through the hourglass—too swift.

Then

My book careens into climax and I stay up too late to read and read and read. Luxury. Time slows. A single cookie survives 30 pages. In a time-lapse flipbook watch the cookie wane by nibbled crescents. Bites stolen between breathless page turns.

Summer speeds away in the slipstream if I hurtle towards September at high velocity.

Now I Stop. Savor. Summer oozes by languorous as melting ice cream.

 

White Chocolate Cashew Butter Cookies or Savor Summer Cookies

Adapted From Blissful Basil

10-12 cookies

Pantry

  • 1 cup cashew butter
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • ¼ cup nondairy milk
  • 2/3 cup oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ recipe cake batter fudge, chopped into small chunks (or vegan white chocolate chips)

Preheat oven to 350° F. Cream together the cashew butter and sugar until very well combined. Stir in the vanilla and almond milk. In a separate bowl (or the food processor if you just used it to make your oat flour) combine the oat flour, baking soda, and salt. Stir the dry ingredients into the wet, mixing just until dough forms. Fold in the fudge chunks or white chocolate. Using an ice cream scoop, place balls of dough 2 inches apart on a cookie sheet. Bake 10-14 minutes or until edges are set and beginning to brown.

Bonus recipe! Throw a few cookies in the food processor with a splash of almond milk and process into a luscious, caramelly cookie butter (more cookie butter recipes here and here).

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