With all the concern about peanuts and mold a client asked me to create a cookie for her that would be similar in taste and texture but use a different nut. Normally almonds are my go-to nut of choice and I love Almond Bars – video here. But in a cookie form, I just didn’t feel like they had enough sweetness. I turned to cashews.
Cashews have 58% oleic acid in their fatty acid profile. This is the same acid that has made olive oil famous as a heart healthy monounsaturated fat. Plus they are rich in minerals like copper, magnesium, tryptophan, and phosphorus. Cashews can a very similar taste and texture to peanut butter cookies. Plus, the recipe was so easy my son enjoyed joining me in the kitchen.
Cashew Cookies Ingredients
- 1 cup coconut sugar
- 1 cup cashew butter
- 1 egg
- 1 tsp vanilla
- ¼ cup chopped cashews
Cashew Cookies Directions
- Heat oven to 325 degrees F.
- In a large bowl, beat all ingredients except chopped cashews until well blended.
- Using a small scoop form cookies and place on a parchment-lined baking sheet.
- Flatten each cookie using a fork to make a criss-cross pattern with the tines.
- Sprinkle with chopped cashews.
- Bake for 14-16 minutes or until lightly browned on the edges. Cool for 2 minutes on the baking sheet. Transfer to wire racks to cool completely.