For this recipe, I always use store-bought roasted cashew butter rather than my usual raw homemade version. Since this cookie is baked in a hot oven anyway, I think it’s a waste of money to use expensive raw cashew butter, when the roasted variety is cheaper and more readily available. The store-bought option usually contains a bit of added oil and salt, so this recipe accounts for that. If you happen to find a brand with no added salt, increase the salt in this recipe to ½ teaspoon.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.