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Prep
10m
Cook
8m
Total
18m
Shop
Amazon.com: COOK WITH COLOR Mixing Bowls with Lids - 12 Piece Plastic Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Non Slip Bottom and Embossed Design - Microwave Safe (Mint): Home & Kitchen
Amazon.com: JCXivan Mixing Bowls with Lids Set,4 Piece Large Plastic Nesting Bowls,Includes 4 Microwave safe Mixing Bowl and An Egg Whisk for Kitchen Prepping,Baking,Cooking Food, Pink: Home & Kitchen
KitchenAid Mixer
Amazon.com: 1 Gallon Large Glass Cookie jar with Airtight Acacia lids - Thicken Big Food Storage Containers with 42 Kitchen Waterproof Pantry Labels Preprinted - Clear Glass Canister for Flour, Rice, Coffee : Home & Kitchen
Amazon.com: HONGBAKE Baking Sheet Pan Set, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly Roll Pans with Diamond Texture Pattern, Heavy Duty Cookie Tray, Pink: Home & Kitchen
Mixing Bowl
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
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For
36
M
I
1/2
cup
Butter, softened
1/3
cup
Maple syrup
1/2
cup
Cashew butter
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Per Serving
Calories
113kcal
Fat
8g
Carbs
9g
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K
Kristina
a month ago
Everyone absolutely loved it, and kids already requested we make this again. The only complaint is that it's so soft it falls apart.
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Lindsey Bonnice
22 days ago
I'm so glad everyone loved them! You could try making them a little smaller and baking them for a tad longer to help them stay together better!
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C
Chel S
4 months ago
My picky toddler LOVES these. Turned out a little gooier than I expected but after some time in the freezer they're perfect.
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Lindsey Bonnice
3 months ago
So glad they loved them! I was surprised at how tasty they were with such good for you ingredients!
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Crystal M
6 months ago
These were a big hit with my picky eaters. The cookies are very soft- almost to the point of falling apart- but baking them for the full 10 minutes helped them hold together better. I love how convenient they are as a grab-and-go option for early morning practices or an after-school snack.
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Anna Bean
6 months ago
Tasty but the consistency was tricky. I will say I had to make some substitutions which could have attributed to the texture but of my first batch was so soft it was nearly impossible to pick up to eat. I cooked the next batch at 10 min and it helped. The taste was great! My subs: Coconut sugar - dark brown sugar Hemp hearts / flax seed - 1/2 c organic super seeds Cashew butter - peanut butter
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Lindsey Bonnice
6 months ago
thanks for sharing these substitution ideas!
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Anna Bean
6 months ago
Update: I’m storing them in the freezer and eating directly from there & they’re perfect!
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Caitlyn W
6 months ago
I didn't have hemp hearts so I used chia seeds. A little less than 1/2 cup. But I think my butter was too cold to fully cream. They're pretty wet and I baked them longer! They taste good though 😜 will try again
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Lindsey Bonnice
6 months ago
The hemp hearts absorb moisture in a slightly different way than chia as well so that might contribute to the moisture. Glad they still taste yummy!
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Prep
10m
Cook
8m
Total
18m
Shop
Amazon.com: COOK WITH COLOR Mixing Bowls with Lids - 12 Piece Plastic Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Non Slip Bottom and Embossed Design - Microwave Safe (Mint): Home & Kitchen
Amazon.com: JCXivan Mixing Bowls with Lids Set,4 Piece Large Plastic Nesting Bowls,Includes 4 Microwave safe Mixing Bowl and An Egg Whisk for Kitchen Prepping,Baking,Cooking Food, Pink: Home & Kitchen
KitchenAid Mixer
Amazon.com: 1 Gallon Large Glass Cookie jar with Airtight Acacia lids - Thicken Big Food Storage Containers with 42 Kitchen Waterproof Pantry Labels Preprinted - Clear Glass Canister for Flour, Rice, Coffee : Home & Kitchen
Amazon.com: HONGBAKE Baking Sheet Pan Set, Cookie Sheets for Oven, Nonstick Half/Quarter/Jelly Roll Pans with Diamond Texture Pattern, Heavy Duty Cookie Tray, Pink: Home & Kitchen
Mixing Bowl
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
36
M
I
1/2
cup
Butter, softened
1/3
cup
Maple syrup
1/2
cup
Cashew butter
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
113kcal
Fat
8g
Carbs
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
K
Kristina
a month ago
Everyone absolutely loved it, and kids already requested we make this again. The only complaint is that it's so soft it falls apart.
Like
Reply
Cancel
Lindsey Bonnice
22 days ago
I'm so glad everyone loved them! You could try making them a little smaller and baking them for a tad longer to help them stay together better!
Like
Reply
Cancel
C
Chel S
4 months ago
My picky toddler LOVES these. Turned out a little gooier than I expected but after some time in the freezer they're perfect.
Like
Reply
Cancel
Lindsey Bonnice
3 months ago
So glad they loved them! I was surprised at how tasty they were with such good for you ingredients!
Like
Reply
Cancel
Crystal M
6 months ago
These were a big hit with my picky eaters. The cookies are very soft- almost to the point of falling apart- but baking them for the full 10 minutes helped them hold together better. I love how convenient they are as a grab-and-go option for early morning practices or an after-school snack.
Like
Reply
Cancel
Anna Bean
6 months ago
Tasty but the consistency was tricky. I will say I had to make some substitutions which could have attributed to the texture but of my first batch was so soft it was nearly impossible to pick up to eat. I cooked the next batch at 10 min and it helped. The taste was great! My subs: Coconut sugar - dark brown sugar Hemp hearts / flax seed - 1/2 c organic super seeds Cashew butter - peanut butter
Like
Reply
Cancel
Lindsey Bonnice
6 months ago
thanks for sharing these substitution ideas!
Like
Reply
Cancel
Anna Bean
6 months ago
Update: I’m storing them in the freezer and eating directly from there & they’re perfect!
Like
Reply
Cancel
Caitlyn W
6 months ago
I didn't have hemp hearts so I used chia seeds. A little less than 1/2 cup. But I think my butter was too cold to fully cream. They're pretty wet and I baked them longer! They taste good though 😜 will try again
Like
Reply
Cancel
Lindsey Bonnice
6 months ago
The hemp hearts absorb moisture in a slightly different way than chia as well so that might contribute to the moisture. Glad they still taste yummy!
Like
Reply
Cancel
