My new go to cookie of choice…melt in the mouth cashew cookies. A take on the classic peanut butter cookie, vegan friendly and a little lighter on the sugar!
Contrary to what I’ve been posting I’ve been on a savoury kick of late…she says as she prepares to share a new cookie recipe! Breakfasts and snacks have taken a decided turn from sweet to savoury like never before; sweet potatoes and eggs continue to be consumed on mass!
But you know what inevitably finds its way in, savoury or sweet…nut butter! Nut butter on eggs, nut butter on sweet potatoes, tahini roasted carrots, cashew cheese kale…
And then there are cookies. They are by no means savoury but they are distinctly different from any other cookie I’ve made before.
A baked cloud of nut butter, sweetened with a mixture of maple and coconut sugar, bound with flax. Each bite or nibble as I try to make the little gems last melts in the mouth and returns almost instantly to it’s nut butter state, especially when combined with a glass of cold creamy almond milk; FYI I totally need to make my own cashew milk!
As I’m writing I’m going through the words in my head, each one resounding in my head as I type. Cashew…seemingly a word I say unlike no other! You know how we all have our pronunciation quirks? Or at least some of us! I say “cashue”…if that makes any sense.
One of the guys I work with finds it particularly odd and has taken to asking anyone and everyone how they say the word as if to prove and add weight to how hilarious my pronunciation is. I’ve tried to correct it folks, it isn’t happening!
When I was younger I remember my best friend used to say “hops-ti-bal” for hospital…and I had a little difficulty when it came to “scetti”…”spaghetti”.
Make these cookies, you need them in your life!
Are there any words you have trouble pronouncing or that your pronounce differently to everyone else around you? It can’t be just me!
Cashew Butter Cookies
Prep Time: 30 minutes
Cook Time: 8 minutes
Keywords: bake snack gluten-free paleo soy-free vegan cashew butter coconut sugar
Ingredients (16 cookies)
- 1 cup (240g) 100% all natural roasted cashew butter (almond or peanut will also work!)
- 5 tbsp coconut sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flax
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of coarse salt for sprinkling on top of each cookie (optional but highly recommended!)
Combine all ingredients in a bowl.
Place in the fridge for 30 minutes.
Preheat oven to 180C (350F, Gas Mark 4).
Roll cookie dough in to 16 just smaller than golf ball sized balls.
Press gently between the palms of your hands to slightly flatten (they will spread just a little while baking; a thinner flatter cookie will be created the more you flatten it before baking).
Place on a non stick baking tray a few centimeters apart. Sprinkle each with a pinch of coarse sea salt. Bake in the preheated oven for 7-8 minutes; you can cook them for a couple of minutes longer for a crispier cookie. 7-8 minutes will create a soft light melt in the mouth cookie!
Allow to cool for five minutes on the tray before transferring to a wire rack to cool fully.
Store in a seal tight container on the counter top for up to five days.