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.
This entry was posted in baked goods, dessert. Bookmark the permalink.

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!


  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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

12 + sixteen =

This site uses Akismet to reduce spam. Learn how your comment data is processed.