Cashew Butter Cookies
Ok so I have been on a raw dessert kick lately because its hot out but today I was truly missing some baked goods. It might be 90 degrees out in the middle of July but there is still nothing better then when your house smells like homemade chocolate chip cookies. It was time to challenge myself and turn my raw cacao chip cookies into a baked masterpiece. The original raw cookie recipe called for ground cashews, coconut oil, raw honey, vanilla extract, sea salt, cacao nibs, and cinnamon. I’ve added a few ingredients like almond flour, baking soda, and milk to take this raw recipe up a notch and make the house smell like the holiday season.
(You can find my raw cacao chip cookies here).
Ingredients/ Directions
1 flax egg
1/3 cup creamy cashew butter
3 tbsp raw Manuka honey or maple syrup
1 tsp vanilla extract
1/4 cup melted coconut oil
1 tbsp unsweetened almond milk
1 cup almond flour
1/4 cup oat flour
1 tsp cinnamon
1/4 tsp baking soda
One bar: Eating Evolved signature dark chopped into pieces
1/4 tsp sea salt
To make this, set your oven to 325 degrees. Mix the dry ingredients and the wet ingredients in separate bowls. Then add the dry into the wet and whisk well. Using a cookie spoon, spoon out 2 tbsp pieces of dough onto a lined cookie sheet with parchment paper. Bake for 10-12 minutes. You can check at 10 by sticking a tooth pick into the cookie to see if anything comes off on the tooth pick. However, I find they best at 10 minutes.
