October 21, 2008

Cashew Butter Crunch Cookies

Cashew Butter Crunch Cookies

While the texture of these cookies failed to impress me (damn vegan binding agents), the flavor was superb. Sort of like peanut butter cookies, but with a milder nutty flavor, these thick biscuit-like cookies were dense, rich, and buttery. I did use milk chocolate chips, thus not making these totally vegan, but the addition of tofu and agave nectar is common to vegan baking. This was my first time using agave nectar, and I REALLY liked it. Sort of the consistency and color of honey, but thinner, it was really sweet and almost fruity. I think I will prefer using this to maple syrup in baking in the future.

Maybe a semisweet chocolate would have paired a little better with these cookies, as they are already sweet enough. Chopped cashews added a nice crunch and extra nuttiness. The texture though was not what I expected: crumbly and stick-to-the-roof-of-your-mouth. Seriously, you need some kind of beverage when eating these cookies: milk, water, coffee, whatever. Anyway, I wanted something a little more chewy, not breaking apart with the slightest bite. Still, they were dense and buttery, so I guess that made up for it.

Make again? Definitely, halving the recipe. These made about 48 two-inch cookies.




Cashew Butter Crunch Cookies
Vegetarian Times, May 2006

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