These Gluten Free Chocolate Chip Cashew Biscuits are ridiculously tasty. If you like biscuits, you need to do yourself a favour and make them! Made using burnt butter and packed with dark chocolate chips and cashews, they’re a great treat to go with your morning coffee or cup of tea. You can also substitute the cashews for other nuts if you don’t have any cashews in the house.
The original recipe comes from a favourite food blog of mine, Cookies and Cups. I modified the recipe to be Gluten Free and for my own taste preferences/ease of cooking.
As always, thanks for reading.
Amanda
- 225 g unsalted butter, chopped
- 1½ cups (270g) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 2⅔ cups gluten free plain flour
- 1½ cups (280g) dark chocolate chips
- ¾ cups raw cashews, roughly chopped
Preheat oven to 175°C and line 3 baking trays with baking paper.
In a small saucepan over medium heat, melt the butter. Once melted continue to stir and bring the butter to a boil until browned. The butter will foam and turn a dark amber colour. Once browned remove from the heat and set aside to cool for 20 minutes.
In a large bowl mix the butter and sugar together. Add the eggs and vanilla and mix together until smooth.
Add the salt, bicarbonate of soda and flour to the biscuit mixture. Stir until well combined. Then add the chocolate chips and cashews until combined. Optional - keep ¼ cup of the chocolate chips aside to place 2-3 on top of each ball of biscuit mixture before baking.
Scoop 1½ tablespoons of mixture into balls and lightly flatten on the prepared tray 2 inches apart. Bake for 10 minutes or until the edges are lightly browned. Transfer cookies to a wire rack to completely cool. Then EAT!