Sheet Pan Maple Chicken

Sheet Pan Maple Chicken is a deliciously simple yet satisfying meal that cooks is on the table in 30 minutes or less. You honesty can’t ask for more than that.

Sheet pan meals are my absolute favorite. Why? Being able to prep AND cook a meal quickly and with minimal mess is truly one of life’s great pleasures. So I try to find ways to make sheet pan meals happen in some form each week. (Looking for more great sheet pan meals? How about some sheet pan maple chicken + brussels sprouts or sheet pan eggs and brussels sprouts?)

You may notice that sweet potatoes make an appearance in this recipe, and if you read the ingredient list you’ll also see some apples. That would put this meal in the MODERATE camp for salicylates and low for everything else. I’ve been trying to liberalize our diet and see how we do with more foods from the moderate list. So far we seem to be doing fine and that makes everyone happy. 

If you can’t tolerate moderate foods, or if you’re still in the strict elimination phase, omit the sweet potatoes and double up on the white potatoes and sub pear for apple. Everything else can remain the same. 

Salicylates: MODERATE
Amines: LOW
Glutamate: LOW

Prep Time 10 min Cook Time 12 min Rest Time 5 min Total Time 27 mins Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

  2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

  3. Add in egg and vanilla and beat again.

  4. Add milk and beat until smooth.

  5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

  6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

  7. Press each ball with a fork to flatten and create a crisscross pattern. 

  8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

Serving Size 1 cookie

Servings 12


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 14mg5%
Sodium 6mg1%
Potassium 26mg1%
Total Carbohydrate 22g8%
Dietary Fiber 0.3g2%
Sugars 9.1g
Protein 3.3g7%

Calcium 13%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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