Betsy's Best Caramel Cashew Cookies

Growing up my family called me Betsy.  Only those closest to me still use my nickname so when I saw this product it caught my eye and made me smile.  Initially I wasn't sure what I was going to use it for but when Betsy contacted me about peanut butter cookies I had made I knew cookies were in order!  The flavor of this nut butter is amazing!  It's slightly sweet, yet salty and the crunch of the chia seeds gives it a perfect texture.

Since I'm all about figuring out ways to sneak protein into food I opted to use PEScience Caramel Macchiato protein from their cafe series.  It's really good whipped into coffee and makes an excellent 1 carb waffle so I knew the caramel/coffee flavor would pair well with the chia/cardamom in Betsy's Best.  If you don't have this particular protein powder, vanilla or peanut butter (like Quest) would also work well.

My favorite part of this recipe was figuring out how to keep the cookies flour free yet soft so you don't even miss the extra carbs!

​Betsy's Best Caramel Cashew Cookies

1/2 cup (128g) Betsy’s Best Cashew Butter w/ Chia
1 scoop (28g) PEScience Caramel Moccicato Protein Powder
2 Tbsp (24g) Truvia baking blend
2 Tbsp (24g) Truvia brown sugar blend
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 large egg

Directions

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. Combine all ingredients in a medium size mixing bowl. Stir to combine.
3. Scoop dough into rounded tablespoon (22g batter) on cookie sheet and slightly press down.
4. Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Cool 5 minutes before eating.

Makes 13 cookies

Macros per cookie: 80 calories | 6.7c | 4.5f | 3.2p

---