Award-winning food photographer, stylist and recipe developer Jerrelle Guy is founder of the popular food blog Chocolate for Basil. Her new collection of recipes, Black Girl Baking, is a wonderful, heartfelt journey through her relationship with food and cooking, and a worthy addition to your culinary library. This vegan cashew cookie dough will make you wonder why cashews aren’t invited to dessert more often. 

For the holidays, I’ve made it an unfailing tradition to bake my big brother a batch of macadamia nut cookies served with an extra side of cookie dough. First, I toast the nuts lightly on a sheet pan to bring out the oils, because there’s nothing like the smell it makes as it browns. That coupled with the nutty scent of the browned butter creates a rich caramel smell that I’ve started to associate with him being back home. You can barely taste the cashews here, but it’s a nice trick to make the no-bake cookie dough creamy and scoopable.

Note: This dough can also be frozen, just allow it to sit on the counter for a few minutes to soften before scooping.

Optional Add-Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup of rolled oats, 2 tablespoons of peanut butter powder, ¼ cup of sifted cocoa powder, shredded coconut.

Reprinted with permission from Black Girl Baking