Cashew Butter Chocolate Chunk Cookies with Sucanat
I am a big fan of the Kitchen Projects Substack as the author, Nicola Lamb, provides a wealth of detailed information about the ins and outs of baking and how changing certain variables impacts the final product. I’ve been reading her newsletter for some time now but hadn’t actually tried a recipe yet so when I was searching for inspiration, I decided to try out her recipe for Peanut Butter Chocolate Chip Cookies. I made some adaptations to the recipe - namely, I swapped out the peanut butter for this delicious cashew cacao butter that I had in my pantry and then I reduced the amount of sugar and swapped out the brown/caster sugar in her recipe for Sucanat.
As a reminder, Sucanat is an abbreviation for “sucre de canne naturel” or natural cane sugar and is a less processed, more natural sugar in comparison to granulated white sugar/brown sugar. Due to the minimal processing involved in producing Sucanat, it retains more of its nutritional properties as well. The minimal processing does mean that the granules of Sucanat are larger and not uniform though so when adding it to recipes, including this one, you will need to grind it in a coffee or spice grinder first so that it can better incorporate in with the the rest of the ingredients.
These cookies are honestly some of the best I’ve ever tasted and won’t last very long in our kitchen. They are crunchy on the outside and soft and chewy on the inside. They also aren’t overly sweet and the combination of the nut butter with the chopped chocolate is just delicious. I hope you’ll give it a try. Enjoy!
Makes 20 cookies
Ingredients
90 grams (about 7 tablespoons) butter, softened
65 grams nut butter (I used this cashew cacao spread but use whatever you have on hand)
200 grams Sucanat, grind in coffee/spice grinder
1 egg
180 grams all purpose flour
2 grams (about 1/2 teaspoon) baking soda
75 grams chocolate chunks, coarsely chopped
1/2 teaspoon flaky salt
Directions
Preheat your oven to 350 F.
In a stand mixer fitted with the paddle attachment, briefly mix together the butter, nut butter, and Sucanat (about 1-2 minutes). Add in the egg and mix until smooth.
In a small bowl, mix together the flour and baking soda. Then add this to the stand mixer and mix until well combined. Mix the chopped chocolate chunks in until evenly distributed.
Scoop the dough using a cookie scooper and place on the baking sheet. Press down slightly on each cookie to flatten it and then sprinkle with some of the flaky salt. Bake for about 12-14 minutes.
