“The Good Sugar” Cookie with Cashew, a chewy, nutty, chocolatey cookie made healthier with low-GI brown sugar—what’s not to love?
Hi, sweeties! 💛
Today, I’m super excited to share something fun, delicious, and a little healthier for all of us sweet tooths—especially fellow mommies who love baking for their families!
I recently accepted #TheGoodSugarCookie Challenge, thanks to Mami Boo, and I couldn’t wait to put my own twist on it. Alam mo naman, baking is one of my happy places, especially when I can make something na masarap na, healthier pa!
So here’s what I made: Chocolate Dipped “The Good Sugar” Cookie with Cashew — a chewy, nutty cookie made with the Philippines’ first and only low glycemic index (low-GI) cane sugar—Sagay Nutri Brown Cane Sugar. It’s a game-changer for moms like me who want to enjoy sweets without worrying too much about sugar spikes (lalo na kung may little ones na laging hingi nang hingi ng dessert 😅).
Why I Love Sagay Nutri Brown Cane Sugar 🍯
Sagay Nutri Brown Cane Sugar has the same sweet taste we’re all used to—but with a lower glycemic impact. That means it gives us sweetness with less worry. It’s perfect for baking cookies that taste indulgent but feel a little more mindful. Win-win diba?
Here’s How I Made My #TheGoodSugarCookie 🍪
Step-by-step baking moments:
- I mixed up the cookie dough using Sagay Nutri Brown Cane Sugar—it gave the cookies a rich, caramel-like flavor na sobrang bagay sa cashew.
- I folded in chopped cashews for that extra crunch.
- After baking and cooling, I dipped each cookie in dark chocolate… because let’s be honest — chocolate makes everything better!
The result? Soft, chewy, nutty, and slightly crisp cookies with a luscious dark chocolate layer. It’s the kind of treat you’ll want to make again and again!
Why You’ll Love This Chocolate Dipped “The Good Sugar” Cookie with Cashew 🍫🥜
Aside from being irresistibly good, these cookies:
✔️ Use low-GI sugar that’s better-for-you
✔️ Have crunchy roasted cashews in every bite
✔️ Are dipped in dark chocolate for that extra “wow”
✔️ Are kid-approved and perfect with coffee or milk!
Family-Approved Treat!
We all sat down to try them—me, my hubby, and of course, little Twinkle—and let’s just say, ubos agad! 😋 She even gave it a thumbs-up! Knowing I made something delicious and a little better for my family makes my heart so full.
So mommies, if you’re looking for a fun baking project that’s not only yummy but also better-for-you, try this cookie recipe with Sagay Nutri Brown Cane Sugar. Healthier can still mean delicious—this cookie proves it! 💛
Let me know if you try this recipe! Tag me @thepeachkitchen and use #TheGoodSugarCookie so I can see your creations. 🥰
Love and cookies,
Mommy Peach 🍑
Chocolate Dipped “The Good Sugar” Cookie with Cashew
Ingredients
- 3/4 cup Butter+ 2 tbsp Butter
- 1 ½ cup Sagay Nutri Brown Cane Sugar
- 1 egg + 1 egg yolk
- 2 tsp Vanilla
- 2 1/8 cup Flour (All Purpose)
- 1 tbsp Cornstarch
- 1/2 tsp Baking Soda
- 1 ½ tsp Salt
- 1/4 cup Oatmeal
- 1 cup cashews
- 1 1/2 cup dark chocolate chunks
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and brown sugar until light and fluffy (about 7 to 10 minutes).
- Add the egg, egg yolk and vanilla
- Prepare your Dry Ingredients: Sift flour, cornstarch, baking soda and salt. Add oatmeal. Once combined, gradually/ pour dry ingredients to the mixer and mix until well combined.
- Fold in the cashews. Let the batter rest for at least 30 minutes in the fridge.
- Using a medium size ice cream scooper, scoop the batter and place it in a baking pan with parchment paper.
- Bake for 16 to 18 minutes at 350°F.
- Let the cookie cool completely in the sheet tray
