Healthy Cashew Butter & Oat Cookies
Sweet chewy allergy-friendly oat cookies with chocolate chips and dried blueberries.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, cashew oat cookie, chocolate chips, egg-free, healthy cookie, nut-free, vegan
Servings: 18 Cookies
Calories: 127kcal
- 1/3 cup unsweetened applesauce
- 1/3 cup cashew butter or SunButter
- 1/2 cup sugar I used beet sugar
- 1 tbsp ground flaxseeds
- 2 tbsp pure vanilla extract
- 1 1/3 cups gluten-free old-fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sorghum flour ~ or any other healthy flour of choice
- 1/3 cup mini semi-sweet chocolate chips I used Enjoy Life Semi-Sweet Mini Chocolate Chips
- 3 tbsp unsweetened coconut
- 1/3 cups dried blueberries
Preheat oven to 350
Prepare a baking sheet with parchment paper or silicone liners.
In a large mixing bowl and applesauce, cashew butter, sugar, ground flaxseeds, and vanilla. Mix well.
Add oats, baking soda, and salt. Mix well.
Stir in Sorghum or other flour of choice.
Add coconut, chocolate chips, and dried blueberries. Stir to combine.
Using a small cookie scoop or about 1 1/2 tbsp drop dough onto baking sheets about 2 inches apart. Slightly flatten the cookies before baking.
Bake for 10 minutes or 12 minutes for a crunchier yet still soft cookie.
Remove the cookies from the oven and let them sit for about 5 minutes before transferring over to a cooling rack.
I prefer to store these cashew butter oat cookies in the freezer since they stay soft and can be eaten frozen plus they will keep longer that way too. Otherwise, keep them in an airtight container.
3 WW points plus per cookie
SunButter is a delicious substitute for nut-free as well.
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Calcium: 10mg | Iron: 1mg