CASHEW BUTTER COOKIES

If you follow me on social media then you know that I take tremendous pleasure in taking classic dishes and re-creating them for the sake of my health, without sacrificing on flavour. These cashew butter cookies are free from most common allergens: soy, wheat, gluten, dairy, refined sugar, eggs and peanuts. They are unbelievably delicious, quick and easy to make. 15 minutes from start to finish.

 

 

 

Here’s How:

Ingredients:

1. ¾ cup almond flour
2. 2 tablespoons coconut flour
3. ½ teaspoon aluminum free baking soda
4. ¼ teaspoon unrefined salt
5. ½ cup cashew butter
6. ¼ cup coconut nectar or (honey/maple syrup/medjool dates)
7. 2 tablespoons coconut oil or Ghee
8. 1 teaspoon vanilla extract
9. ¼ cup pecan pieces

Instructions:

1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside.
2. In a food processor place almond flour, coconut flour, baking soda and salt. Pulse to combine.
3. Add the rest of ingredients and pulse until dough is formed.
4. Place half a tablespoon of dough onto parchment paper and press slightly.

Bake for 8-9 minutes and cool completely.

Makes a baker’s dozen – 13