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.
- 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….