The cashew. Literally the only nut butter that everyone in my house is not allergic to. And if you’re thinking, why not use sunbutter, B is allergic to sunflowers. So there’s that. Anyway. This is a spin on a peanut butter cookie, rolled in whatever sprinkles I have on hand, and it’s also super crumbly. However, the boys don’t mind the mess, and it’s quickly become a dessert favorite. They are easy to throw together, but you will need a hand mixer to get it nice and creamy before you roll them in all those sprinkles.
1 cup cashew butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 1/2 cups of assorted sprinkles
Preheat oven to 350 degrees. Combine first five ingredients and beat for two minutes on medium with a hand mixer (I find this combines it better than my stand mixer). Roll a tablespoon scoop completely in sprinkles then place cookies 1 inch apart on a slipat mat. Bake for 5 minutes, then rotate the pan 180 degrees and cook for an additional 2-3 minutes until done. Cool on the pan for 3 minutes before moving to a baking rack to cool completely.