Maple Cashew Chocolate Chip Cookies
  • ½ cup raw cashews
  • 1 cup brown rice flour
  • ¼ cup tapioca starch or flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ¼ teaspoon salt
  • ⅓ cup coconut oil, softened
  • 6 tablespoons maple syrup
  • 3 tablespoons palm sugar, evaporated cane juice (sucanat) or brown sugar (I used palm sugar)
  • 2 teaspoons warm water
  • ¼ to ⅓ cup chocolate chips
  1. Preheat your oven to 350ºF.
  2. Place the nuts in your spice grinder (or food processor) and pulse until you get a powdery /coarse flour-like consistency. It is okay if a few little cashew bits remain, but if you go too far with the grinding, the cashews will turn into a nut butter.
  3. In a mediume bowl, combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt. Briefly set aside.
  4. In a mixing bowl, blend the oil, maple syrup, sugar, and water. Blend in the flour mixture until you get a nice dough. Stir in the chocolate chips.
  5. The dough may seem a bit sticky / greasy, but I still found it fairly easy to loosely shape into balls and place on the cookie sheet (I line mine with a silicone baking mat). If the dough is just too much to handle, pop it in the fridge for about 10-15 minutes, it will firm up quickly. Flatten the dough balls a bit – these cookies don’t spread much as they cook, so what you see is what you get.
  6. Bake the cookies for 12 minutes. Remove them to a wire rack to cool for at least 15 minutes. If your husband’s greedy hands try to pop them off the baking sheet while hot, they will be crumbly, but they do firm up quite a bit as they cool.
Recipe by Go Dairy Free at