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March 26, 2014 by Kellie Leave a Comment

Cashew Cookies

005Cashew Cookies

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.

Cashew Benefits

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

  1. Heat oven to 325 degrees F.
  2. In a large bowl, beat all ingredients except chopped cashews until well blended.
  3. Using a small scoop form cookies and place on a parchment-lined baking sheet.
  4. Flatten each cookie using a fork to make a criss-cross pattern with the tines.
  5. Sprinkle with chopped cashews.
  6. 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.

 

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