Cashew Cookies

I will be the first to admit feeling very dubious about cookies that didn’t have chocolate.  In my mind, a cookie is a tasty vessel for chocolate.  Oatmeal raisin cookies were posers and I couldn’t imagine why someone would want to eat one.  My idea of a perfect cookie was a chocolate cookie with chocolate chips, or at the very least, a vanilla cookie that was redeemed by dipping in chocolate.

And yet I have learned that for now, I just can’t tolerate chocolate, and I still like cookies, and so I’ve had to change my ways and, um, eat my words.

We have now been officially living in our new house for a year, and out of the blue, a neighbor invited us to dinner for the next evening.  Now, clearly I needed to bring something yummy, and I didn’t have any time to plan, so I put these together and hoped for the best.  And not only did I really enjoy them, but they kept well overnight.

They’re chewy, melty, and have a subtle but delightful sweetness. I think I might try them with hazelnuts at some point to give a more identifiably specific flavor (they don’t really taste like cashews) but I really like them as is.  And, it only took a few minutes to put them together, which made them perfect for a  weeknight project.

Cashew cookies

  • 1.5 cups roasted salted cashews
  • 2 Tablespoons coconut oil
  • ½ cup arrowroot flour
  • 2/3 cup coconut sugar
  • 1 dropper full of vanilla stevia extract
  • Pinch of vanilla powder (maybe 1 tsp vanilla extract?)
  • ¼ cup maple syrup

Put cashews in the food processor and grind cashews until smooth.  Add in the coconut oil and keep going 1 min more.  Add in the flour, sugar and vanilla and pulse.  Add in maple syrup, pulse and it will thicken quickly.

Roll into 1 inch balls, smoosh down.  Bake at 350 for 10-12 min or just starting to brown.

Nom nom nom nom nom nom….

I will be adding these to Ricki’s Wellness Weekends, so check back to see other great options. I’ll also be bringing them to Shirley’s Virtual Support Group.  I hope there’s enough to go around!

 

 

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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6 Responses to Cashew Cookies

  1. Ricki says:

    Well, I have a feeling these cookies would go very quickly, chocolate or not chocolate! But I do know what you mean–to me, every dessert is a vessel for chocolate! 😉 Sorry to hear you’re abstaining for now. . . . hope for a speedy return!

    Thanks for linking to Wellness Weekend this week! 🙂

  2. LOL on posers! I could sooo go for these cookies, Cheryl! My kind of ingredients. 🙂 Thanks so much for sharing this recipe with my June GFE Virtual Gluten-Free Support Group!

    Shirley

  3. Cheryl, I have 4 bags of hazelnut flour I bought on a whim a few months ago! I’m SO going to play around with this recipe and try the hazelnut flour for these cookies! I’ll let you know how they come out. I need some cookies!

  4. I completely changed my diet a few months ago. I’m glad that I found your blog. I’ll try this cookies, they seem interesting (and not to mention healthy)

  5. d says:

    Very good recipe! I made these Cashew Cookies and they were delicious. Thanks, I’ll experiment more other recipes too.

  6. ioniz says:

    Very good for my kids at school! They love eating them, also their friends loved them 🙂

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