Coconut Cashew Cookies
Cooking Steps
Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created
Add the sweetener, vanilla beans, salt and soda and pulse until combined
Add in the oil and coconut milk and pulse again to form a dough
Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven
Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much
Bake at 350 for 8-10 minutes, until slightly brown
Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp
Store in an airtight container
*I used about 1/2 cup of Swerve and a tablespoon of coconut palm sugar to make these low in sugar.
Serves 5
8 minutes
This is a Non-Dairy Recipe
Ingredients
- 1 1/2 cups raw cashews
- 1 cup unsweetened shredded coconut
- 1/3 – 1/2 cup granulated sweetener*
- 1/4 tsp vanilla beans, about 2 beans
- 1/4 tsp baking soda
- 1/4 tsp sea salt, just shy of
- 1/4 cup virgin coconut oil, melted
- 2 tbsp full fat coconut milk
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3 Responses to “Coconut Cashew Cookies”
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[...] Paleo / Posted on: March 06, 2013 Fast Paleo – Place the cashews and coconut in a food processor and pulse until a coarse sand texture is [...]
These cookies are great! I added an egg after the first batch, and it gave them more body and bound them together a little better. Either way, they are delicate and decadent! Thanks!
I used 1 tsp. Stevia and will add an egg next time to reduce crumbliness. Also substituted macadamia and hazel nuts for cashews. They are yummy.