Oatmeal Cashew Butter Chocolate Chip Cookies

I’ve had some cashew butter in my pantry for a little bit as I was testing a recipe for my next book, that I will be sharing details about soon! Ah, I can’t wait to share that with you guys! But, anyways, the cashew butter was sitting in there and I knew I wanted to make cookies with it. I was thinking about what kind, and I thought that adding oatmeal and mini chocolate chips sounded really good. And here we are with Oatmeal Cashew Butter Chocolate Chip Cookies!

oatmeal cashew butter chocolate chip cookies

I recently found organic mini chocolate chips, and I have been using them everywhere, I’m obsessed! I haven’t been able to look away from them in the pantry when grabbing chocolate chips, haha! So, they made their way into this cookie recipe too. But, if you don’t have mini chocolate chips you can use regular chocolate chips as well, no problem! I just love the minis as their texture is different and you can pack more of them into a cookie! So, I highly recommend trying some of these organic mini chocolate chips as they are so good!

I usually don’t make cookies that look like this, as I usually prefer a thicker cookie. However, the flavor profile of these Oatmeal Cashew Butter Chocolate Chip Cookies lends really well to a thin and ultra chewy cookie like these are here. Plus, they are delicious dipped in milk too! Grab the recipe below for these Oatmeal Cashew Butter Chocolate Chip Cookies.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

oatmeal cashew butter chocolate chip cookies
oatmeal cashew butter chocolate chip cookies
oatmeal cashew butter chocolate chip cookies
oatmeal cashew butter chocolate chip cookies

Oatmeal Cashew Butter Chocolate Chip Cookies

Recipe by MimiDifficulty: Easy
Makes

24

cookies

This recipe makes soft and chewy oatmeal cookies with the addition of cashew butter and chocolate chips, try this take on oatmeal cookies the next time you bake!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 226 grams (1 cup) organic packed light brown sugar

  • 1 teaspoon organic vanilla extract

  • 226 grams (1 cup) organic cashew butter

  • 2 organic large eggs

  • 127 grams (1 cup) organic all purpose flour

  • 74 grams (3/4 cup) organic rolled oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 170 grams (1 cup) organic mini chocolate chips

Directions

  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • 
Add the cashew butter and eggs and mix to combine, just about 3 to 4 rotations.
  • 
Add the flour, oats, baking soda, and fine sea salt in that order. Mix on low until combined. Add in the mini chocolate chips and mix on low to combined.
  • Using your hands, roll the cookie dough into 24 balls and place on the prepared baking sheets at least 1-inch apart.
  • Bake for 11 to 13 minutes or until cracked and set. Allow to cool completely on the cookie sheets.
  • Store in an airtight container for up to 7 days.

Notes

  • High Altitude — Bake at 375°F for 8 to 10 minutes or until cracked and set.

Did you make this recipe? 
Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

Did you like this post?

Make sure to check out my Chewy Oatmeal Raisin Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

Leave a Comment