Rich with the unique and nutty flavor of cashews, these 7-ingredient vegan cookies are a cinch to prepare and ready in minutes! They're dense, soft, and decadent, and free from added oil and refined sugar.
Preheat oven to 325 degrees F, and line a cookie sheet with parchment paper or a silicone mat.
In a mixing bowl, stir together the cashew butter, sugar, vanilla, salt, and cashews until thoroughly combined. Add the flour and baking powder, and mix well until no visible flour remains. The dough will be very dry and thick. Add the milk, and mix again until it has been fully absorbed.
Using a tablespoon or a 1.5 Tbsp cookie scoop, scoop up dough and place on baking sheet. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten into shape.
Bake 10 to 12 minutes, keeping a close eye on the cookies near the end. Cashew butter tends to burn quickly/easily, so a bit less done is better than overdone in this case. The cookies will be soft straight out of the oven. Immediately sprinkle with flaked sea salt, if using. Allow cookies to cool on the baking sheet for about 5 minutes, then slide the entire sheet onto a cooling rack.
Allow to cool completely before storing in an airtight container.
Yield: Makes 11 cookies. Nutrition facts are estimates and based on a serving size of one cookie.Storage: Store cookies in an airtight container at room temperature for a few days or refrigerated for up to 5 days. Cookies can also be frozen. Be sure they're well-protected from air.