Cashew Butter Cookies

I adore cashews! My very favorite of the nuts in mixed nuts after the hazelnuts. So I figured I would love cashew butter. It made sense since I have had macadamia butter, and think it is nectar. Maybe it was the brand, but I didn't like the cashew butter at all. So it sat in my fridge. And sat. Until I had the brilliant idea of using it to make peanut butter like cookies with it and the last of a can of cashews. And I figured while I was at it that I would make them allergen free for the monkey.

Starting recipe: Irresistible Peanut Butter Cookies from Crisco (my very fav peanut butter cookie recipe)

Cashew Butter Cookies

3/4 Cup cashew butter
1/4 Cup chopped cashews
1/2 Cup Earth Balance Natural Buttery Spread (Soy free)
1 1/4 Cup firmly packed brown sugar
3 Tablespoons So Delicious Unsweetened Coconut Milk
1 Tablespoon vanilla extract
1 large egg
1 3/4 Cups Bob's Red Mill Gluten Free All Purpose Flour
3/4 Teaspoon baking soda

Heat oven to 375 degrees. In a large bowl combine cashew butter, buttery spread, cashews, milk, egg, vanilla and brown sugar. Beat at medium speed until well blended. Add egg and beat until blended. Add flour and baking soda to the creamed mixture at low speed. Mix until just blended. Drop by rounded teaspoonfuls onto a baking sheet (I use my small cookie scoop). Flatten slightly in a crisscross fashion with the tines of a fork (if sticking or pulling dip fork into a glass of warm water). Bake for 8-12 minutes or until just set and beginning to brown. Cool completely. Makes about 3 dozen.