Raw Milk and Recipes

From scratch peanut butter blossom cookies are a classic Christmas cookie.

But these ‘peanut’ butter blossom cookies are not even made with peanut butter! I made these using traditionally prepared cashew butter. Anyone who has been following me for awhile knows I LOVE my cashew butter. I find the taste far superior to peanut butter, plus when prepared traditionally, it is far healthier as well.

What Makes these the Best ‘Peanut’ Butter Blossom Cookies?

My recipe makes the SOFTEST cookies, far softer than traditional peanut butter blossoms. And they don’t leave you with a dry sticky taste in your mouth, thanks to the cashew butter swap.

Peanut butter blossoms are one of my favorite Christmas cookies to make because they are super easy, super cute and can be made into a much healthier cookie with a few simple swaps. One additional swap I used was to swap out the Hershey’s kiss for a bar of organic no additives dark chocolate.

Using Traditionally Prepared Cashew Butter

If you follow me over on Instagram (@rawmilkandrecipes) you will find my tutorial for homemade cashew butter in one of my highlights. But here is a simple explanation. You soak 3 cups of raw organic cashews in water with 2 tbsp of sea salt for 6 hours. Then you drain and rinse the cashews and place them onto a parchment lined baking sheet. Next you bake at 175 F for 12 hours. Finally, you place the cashews in a food processor with 2 tbsp of coconut oil. Blend until your desired consistency is reached. That’s it!

It may take longer to make, but it is quite easy and tastes out of this world! Plus when you soak the cashews in salt water it helps to make the cashews easier to digest. Nuts and seeds are traditionally difficult to digest, especially when consumed in the high quantities you get from a nut butter or flour. So this soaking helps your body break down the phytic acid and enzyme inhibitors present in the nuts, making it easier to digest.

So why swap peanut butter for cashew butter?

First, I find that the cashew butter makes the cookies far softer and moist. It’s unbelievable. Second, store bought peanut butter is not quite as healthy as you have been told. Virtually all commercial peanut butter sold in the United States contains aflatoxins, which are a highly toxic fungus. So I find it is healthier and more delicious to swap for homemade cashew butter.

Key Ingredients in Peanut Butter Blossom Cookies

Here is what you will need to make these delicious ‘peanut’ butter blossom cookies right at home.

• Flour: I used organic all purpose einkorn flour. Although this recipe can be swapped for regular all purpose flour at 1 and 1/4 cups.
• Baking Soda: Baking soda helps the cookies rise.
• Butters: I used grass-fed butter and cashew butter.
• Sugars: I used both coconut sugar and raw turbinado cane sugar.
• Wet Ingredients: Egg and organic vanilla extract were used.
• Chocolate: I used an organic no additives chocolate bar such as the one here to make these healthier than using a hershey’s kiss.

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