I LOVE cashew butter. LOVE, LOVE, LOVE!
Yes, I’m crazy for both almond butter and coconut butter as well.
In fact, there are few nut butters (and Kerrygold butter) you couldn’t NOT bribe me to eat.
(Licking lips – 🤤 – in case you can’t see).

So good.

I also like pistachios – but forget about them, for some reason.

But, I DID NOT forget about these tasty nibs for this decadent cookie recipe.

Creamy, sweet, divine coconut butter form the base. Aromatic cardamom sustain the senses. Sweet coconut flakes add a bit of culinary texture and chew – and then pistachio nuts add the crunch we need in these cookies … from heaven 😇.

YUM!

Cashew Butter Cardamom Coconut Pistachio Cookies

1 cup creamy cashew butter, room temperature
1/2 cup sea salted butter (1 stick), room temperature
3 large eggs
1 cup cane sugar
3/4 cup brown sugar
3/4 cup sweetened coconut flakes
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. ground cardamom
1/2 tsp. sea salt
2 cups all purpose flour
1 cup shelled pistachios

Using a hand mixer or stand mixer (best), cream together the cashew butter, butter, and eggs, until light and fluffy.
Add the eggs and sugar, and cream again, until, once again, fluffy.
Beat in the coconut, vanilla, baking soda, baking powder, cardamom, and salt.
Mix in the flour, 1/2 cup at a time, until well combined.
Fold in the pistachios.

Cover the dough and chill for several hours.

Preheat the oven to 375 degrees.

Line cookie sheets with parchment paper.
Spoon 1″ balls onto the lined cookie sheets. Flatten and bake for 12-14 minutes, until fragrant and golden brown.

Cool for several minutes.

Serve warm with a giant glass of vanilla almond milk! (or any creamy beverage 😋)