Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.
It’s no secret that I’m down for a good cookie.
Not enough fingers to count the number of these cookies I’ve eaten in the PB version. So why the need for a cashew version?
Well, it’s pretty simple. Point blank –> peanut butter breaks me out.
Appetizing. Nothing more appealing than talking acne and baking in the same article, am I right? BUT FOR ALL THINGS HOLY, a girl has got to have some cookies. Here I am putting a twist on that recipe. Acne and peanut allergy sufferers rejoice! I bring you Cashew Butter Sugar Cookies.
If you want to know the theory about peanut butter and acne, I’ll give you the spark notes version. Basically, peanut butter is considered a high androgen food. Excess androgens can cause an increase of sebum production in some people. In turn, people may see a flare in acne. But the research is still rather inconclusive. Furthermore, peanut butter is a concentrated source of omega-6 (inflammatory) fatty acids, leading to further acne flares. At the end of the day, listen to your body and do what is best for you.
But let’s get back to the Cashew Butter Sugar Cookies, k? I mean, they are practically effortless. Toss in a bowl, stir a bit, bake, and eat. Like I said, real simple.
Acne or not, make these Cashew Butter Sugar Cookies. Then subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Lastly, if you decide to whip up a batch of Cashew Butter Sugar Cookies, send me some. Then let me know how long it took you to polish off the rest on Insta! Find me at –> #stephanieleenutrition on Instagram.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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- 1 cup creamy cashew butter
- 1/4 cup almond flour
- 1/2 teaspoon baking powder
- 1 large egg
- 2 tablespoon flaxseed
- 1/2 cup Truvia baking blend
- 1 teaspoon vanilla extract
- 1/8 teaspoon pink Himylayan salt
Ingredients
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- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine cashew butter, almond flour, baking powder, egg, flaxseed, Truvia, vanilla, and salt. Using a hand mixer on low, mix ingredients until dough starts to form.
- Using a 2T-sized cookie scoop, place batter 1-2 inches apart onto the prepared baking sheet. If a cookie scoop is unavailable, use a measuring spoon and roll the mixture into a ball.
- Using the back of a fork, press over the top of the cookie to flatten a create a criss-cross pattern. Place in the oven and bake for 9-11 minutes, or until the edges are crispy. Do not over cook!
- Allow to cool for 5 minutes; transfer to a wire rack.
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