Cashew Butter Brookies

"A rainy and activity-free Monday yesterday called for batch of steaming hot brownie cookies that took 2 tries (!!!) to achieve before these chewy delights were born. The first batch had just a little too much oil and ended up looking for like a hot, fried, way-too-spread-out frittery mess… and that my dears is why you should never give up. Quality recipes were not built in a day (but sometimes they were)."
-- @ediblyvegan

Recipe Intro From ediblyvegan

These brookies get a paleo makeover with almond flour and coconut sugar without compromising on the chewiness or chocolatiness.
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  • Recipe Card
Serves or Makes: 8

Recipe Card


  • 1/4 cup cashew butter
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons plant-based milk
  • 1 1/2 tablespoons coconut sugar
  • 1/2 tablespoon coconut oil
  • 3 tablespoons almond flour
  • 1 1/2 tablespoons tapioca starch
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons Chopped dairy-free dark chocolate


  • Step 1

    Preheat oven to 350F.

  • Step 2

    In a bowl, combine cashew butter, vanilla, dairy-free milk, coconut sugar, and coconut oil. Stir well, and add almond flour, tapioca starch, cocoa powder, baking soda. Then stir in chocolate chunks.

  • Step 3

    Form into 8 balls, and flatten on a greased cookie sheet. Bake for 10 minutes.