Welcome to Baking with the Good Hair. A blog dedicated to simple, approachable recipes. All puns are intended.



We all make mistakes, don't we?

For me, mistakes are like coffee. I have at least one a day, two if it’s a long day, and it makes my heart beat a little harder and a little faster.

And though “they” say all mistakes are opportunities- there are some mistakes that are true blessings. Like:

  • Penicillin

  • Post-it Notes

  • X-Rays

AND the biggest blessing of all mistakes: THE CHOCOLATE CHIP COOKIE! Yes, legend has it that the first chocolate chip cookie was actually made by mistake! (I don't know if this is a fact or not, but it is relevant to this post, so let’s pretend that it is.)

So, my recent mistake. Over the weekend I was testing a new recipe, a Honey Cashew Butter Cookie (yum). I wanted the cookie to be very similar to a peanut butter cookie, but lighter in nuttiness and complimented by vanilla and honey.

The dough looked great, I rolled it into little dough babies, popped them in the oven and realized…I forgot the egg! I can’t say this is the first time I made this mistake. It has happened many times before, but, this time it was a little blessing.

The Cashew Butter Cookies WITHOUT an Egg come out very shortbread-esque. They are drier and a bit crumbly but have a great crunch. There is a nice balance of butteriness and nuttiness to the cookie as well. Everyone loved them and I counted my mistakes as another cookie blessing


But, I still had to see-could the cashew butter cookie with an egg be even better? I made them soon after and they are similar, of course, but different.

The Cashew Butter Cookies WITH and Egg become much bigger, are moister and they are soft on top and crispy on bottom. They still have a nice, light nuttiness, but are a bit less buttery in flavor.


I prefer the sans-egg cookie while Richie prefers the with-egg cookie. Both are excellent, so I figure, why not do something different-make the egg optional! Because both ways result in delicious cookies, I don’t think there is a wrong recipe here.

Another happy mistake for the books.

And Lastly-as a note. I made my own cashew butter for this recipe. It’s very simple, essentially just grind about 1 1/2 cups of roasted, unsalted cashews in a blender until smooth, about ten minutes. You can also find an easy guide HERE!


Honey Cashew Butter Cookies

Makes about 2 dozen cookies

Name of image (title of post is fine)

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cashew butter
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ⅓ cup + 2 tablespoons granulated sugar, divided
  • 2 tablespoons honey
  • 1 egg (optional, see above)
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350F and line baking sheets with parchment paper.
  2. In a medium mixing bowl whisk all-purpose flour, baking soda, and salt together until combined and no clumps of flour remain.
  3. In a large mixing bowl beat cashew butter and unsalted butter together until smooth. Add ⅓ cup granulated sugar, brown sugar and honey and mix on a medium speed until combined.
  4. Add egg (optional) and vanilla extract and mix until combined.
  5. Slowly add flour mixture, mixing on a low speed, until it is just combined. Be careful to not over mix.
  6. Pour remaining 2 tablespoons of sugar into a ramekin or small bowl. Roll about 1 tablespoon to 1 ½ tablespoon portion of dough into a ball and then roll in the sugar to coat.
  7. Place balls onto the baking sheet and then press down with a fork lengthwise and then width wise, so that a crisscross pattern forms.
  8. Bake the cookies for 12 to 14 mintues, or until bottom begin to brown but tops remain light. Allow cookies to cool partially on the baking sheet before transferring to a cooling rack to complete cooling.