I created this recipe on a whim and it turned out great the first time. No tweaking needed! The cashew butter gives these cookies a rich and flavorful texture. While the peanut powder provides more peanutty flavor without all the added calories. .

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Ingredients

3/4 cup butter/margarine, softened

3/4 cup dark brown sugar, packed

1/3 cup granulated sugar

1 cup cashew butter

2 teaspoons pure vanilla extract

1 large egg

2 cups unbleached all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 tablespoon golden flax seed

2 tablespoons peanut powder

1/4 teaspoon kosher salt

1 1/2 cup semisweet or dark chocolate chunks

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Method

Combine all dry ingredients in a large bowl with a whisk and set aside. [Flour, cornstarch, baking soda, flax seed, peanut powder, and salt.]

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Next, cream butter and sugars until fully combined. Add cashew butter, vanilla, and egg, mix well.

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Then, add the dry ingredients into the wet and beat on medium speed until fully combined. Lastly, add your chocolate chunks and mix until just incorporated.

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Chill dough for 1 hour

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Roll dough into balls (A large tablespoon), and roll into decorator sugar (optional). Then, place them onto a cookie sheet lined with parchment paper.

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Bake at 375 for 10-15 minutes or until edges are golden. I used my convection oven and baked these for exactly 13 minutes. Allow to cool for 5 mins before transferring to a serving tray.

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