Cashew Butter Chocolate Harvest Cookies

 

 

The last batch of cookies I baked with the Kalot Superfood yumminess was the biggest hit yet. The cheers, the raves, the confetti…well, not really. 

 

But the neighbors were exuberantly pleased, nonetheless.

This batch is remarkably similar. In fact, I was a little surprised that with the uniformity of ingredients, the taste was as different as it was, when compared to the last batch. 

That’s really okay, though, it just means another recipe and blog post!

Cashew Butter Chocolate Harvest Cookies 

1 stick butter (8 Tbs.), room temperature
12 oz. Kalot Cashew Butter with Chocolate and Chia Seeds
3 large eggs
1 1/2 cups sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all-purpose flour
1 1/2 cups bittersweet chocolate chips
1 1/2 cups harvest blend trail mix: dried cranberries, raisins, pistachios, almonds

 

Preheat the oven to 355 degrees.

 

Cream together the butter, cashew butter, and eggs until smooth and fluffy.

Add the sugar, vanilla, baking soda, baking powder, and salt. 

 

Continue whipping until really fluffy.

Mix in the flour until well combined.

Fold in the chocolate and trail mix.

 

Chill for 10 minutes.

 

Scoop 1″ balls onto parchment-lined baking sheets and bake for 13-14 minutes.

 

Remove from the oven and allow to cool, somewhat, before devouring.