Cashew Butter Cookies
egg free, sugar free, grain/ gluten free goodies!
1 (11oz.) jar cashew butter
1 T gelatin
3 T. hot water
1 c. splenda or other sugar sub
1 t. alcohol free vanilla
1/2 t. salt
Pour off the excess oil from the cashew butter. Scoop the butter into a mixing bowl. Combine the gelatin and hot water and let sit for 5 minutes. Beat the gelatin mixture until frothy. Add to cashew butter. Add remaining ingredients and beat on high until thoroughly blended. The dough should be thick. Drop by spoonfuls onto a parchment paper lined baking sheet. Press flat. Bake at 325 degrees for about 15 minutes or until cookies brown and feel firm to the touch. Let cool completely before removing from parchment paper. Makes about 12-18 cookies.
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