Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

Chewy, oaty and wholesome cookies decorated with a drizzle of melted chocolate. These cookies are great with a cup of tea and for baking quickly with only 8 key (vegan and gluten-free) ingredients and in 20 minutes.

I first made these Chocolate Topped Cashew Oat Cookies as “friendship cookies” to go against all the classic Valentine’s Day and couple-centric themed recipes earlier this year. It’s safe to say they were a huge hit with my friends (and my family) and we all enjoyed them with cups of tea in the afternoon or mid-morning. Now I have revamped them for a little recipe video (as seen on my Instagram) and I’ve also now made them using an ice cream scoop for the ultimate cookie texture.

Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

They are really simple cookies that come together in 15 minutes – you do have to wait for them to cool to be able to drizzle with the chocolate, which is the hardest part (as always). They smell so hearty and wholesome as they bake thanks to the oats. I love using oats in cookies, as they add a great texture and bite to them as well as an added boost of fibre. You’ll also notice that these cookies are naturally gluten-free as I used a gluten-free flour blend to help bring them together.

Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

The sticky blend of cashew butter, coconut oil and maple syrup bind the cookie dough and because it’s so sticky, the cookie dough results in a really chewy and crisp baked treat. I love adding almond essence for a really rich deep flavour akin to marzipan, but vanilla essence is equally as delicious. I’m also currently addicted to baking with cashew butter – the flavour is so subtle, a bit sweet and nutty with the creamiest, smoothest texture. I get mine in large jars from Koro (check it out here – and us code Nourishing5 for 5% off!) as it’s so delicious.

I hope you’ll love treating your friends and loved ones to these cookies – or just bake up a batch for yourself to at throughout the week. They’re naturally gluten-free, refined sugar-free and vegan while being simple and quick to make. They’re chewy in the centre like flapjack, hearty but light, naturally sweet, nutty and crispy on the outside.

If you’re looking for more cookies, how about my Chocolate Jam Thumbprint Cookies, Vegan Chocolate Truffle Cookies, Tahini Chocolate Chunk Oat Cookies or Chocolate Chunk Oat Cookies.

Chocolate Topped Cashew Oat Cookies

  • Servings: 10 or 16
  • Difficulty: easy
  • Print

Chewy, oaty and wholesome cookies decorated with a drizzle of melted chocolate. These cookies are great with a cup of tea and for baking quickly with only 8 key (vegan and gluten-free) ingredients and in 20 minutes.

Ingredients

  • 140g cashew butter*
  • 20g melted coconut oil
  • 160g (125ml) maple syrup
  • 1 tsp vanilla or almond essence
  • 140g oats
  • 20g GF flour (or plain flour)
  • 1 tsp cinnamon
  • 40g chocolate
  • 10g nuts e.g. pistachios, walnuts or almonds
  • 1 tbsp rose petals or crushed dried raspberries

Directions


1. Preheat the oven to 160Fan/180*C and line 2 baking sheets with parchment paper.
2. Pour the cashew butter, coconut oil, maple syrup and vanilla or almond essence into a mixing bowl and whisk to combine.
3. Add in the oats, flour and cinnamon and stir until sticky and combined.
4. Divide the dough into 16 smaller or 10 larger pieces – I used an ice cream scoop to make 10 larger cookies. Or use a tablespoon to measure out 16 balls. Place onto the lined baking trays and flatten the balls down slightly with your fingers. Bake for 12 minutes in the oven.
5. Allow to cool on the trays on a wire rack for 5 minutes (they harden as they cool) before transferring the baking sheets to the wire rack to cool fully.
6. Melt the chocolate and drizzle over the cooled cookies and sprinkle with the chopped nuts and rose petals/raspberries.
*you can use runny smooth almond butter, too, or try thick tahini for a nut-free version.
Chocolate Topped Cashew Oat Cookies

Chocolate Topped Cashew Oat Cookies

I look forward to hearing what you think of these Chocolate Topped Cashew Oat Cookies so please do let me know what you think below. Tag me in your bakes, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With cookie love x

This post is not sponsored and I do not earn commission via any sales to Koro website but remember to use the code!

6 thoughts on “Chocolate Topped Cashew Oat Cookies

  1. sophiedxx says:

    Oh my days Amy these are my all time favourite flavour for cookies. Looks amazing and especially using freeze dried raspberries! Definitely agree oats in cookies 🍪 are the best and can’t wait to try and bake my for myself. Along with using youor Instagram cook along video on your feed. 😊🌱💖
    I am drooling please send me some hehe 😂 Hope you are all well keep safe. Splendid photography and saved to my WordPress collection xxxx

    Liked by 2 people

  2. sophiedxx says:

    So sorry I am late posting just catching up on your new blog posts now! They are amazing and you are such a inspirational and professional cook. Wish I could cook like you and haven’t tried almond butter or heard of koro before.
    *You never judge anyone who isn’t vegan and I so enjoy trying more vegan foods. Thank you ☺️ so much! For making me want to learn to cook and your posts definitely make me feel happy every time

    Like

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