You are here

Member since August 2010
0
0

Grainless Cashew Butter Cookies

What you need: 

1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1/2 cup roasted cashew butter
1/2 cup sucanat (ground in a coffee grinder until sandy)
1 teaspoon vanilla
1/4 cup nondairy milk (I use almond)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt

What you do: 

1. Preheat oven to 350 degrees F. Mix flax egg ingredients. Cream together cashew butter, sucanat, vanilla, egg and milk in a bowl.
2. In a separate bowl mix together flour, salt and baking soda. Gradually add dry to wet ingredients. Mix until fully incorporated.
3. Form into balls and press with a fork in a criss-cross pattern. I made mine pretty small, like mini cookies. I probably scooped each to be around a rounded teaspoon worth. Bake for 12 minutes.
For more recipes like this check out: http://www.sketch-freeveganeating.blogspot.com
Source of recipe: Believe it or not we are still on the cookie train after devouring them for the last week. There were no more vegan cookies for us to snack on so I broke down and made a batch! We went to a vegan restaurant in Toronto called Fresh and bought a cashew butter cookie and ever since then we've been wanting to re-create the recipe. We saw a post on Never-homemaker for grain-free cookies that inspired this recipe. You could of course sub in peanut butter for the cashew butter, just make sure it contains only peanuts and without added oil or sugar.

Preparation Time: 
12 minutes, Cooking time: 14 minutes
Cooking Time: 
14 minutes
Servings: 
24
Recipe Category: 

SO HOW'D IT GO?

The dough turned out unrollable, so it was too liquidy...
This is what I changed from the recipe:
1/4 c. wheat flour
1/4 c. white flour
1/2 c. peanut butter

the dough is suppose to be drop cookie dough, not rollable. Did you use natural peanut butter or peanut butter with added oil?

Ohhh... ok I should use all natural next time! Thanks

0 likes

The dough turned out unrollable, so it was too liquidy...
This is what I changed from the recipe:
1/4 c. wheat flour
1/4 c. white flour
1/2 c. peanut butter

the dough is suppose to be drop cookie dough, not rollable. Did you use natural peanut butter or peanut butter with added oil?

0 likes

Where do you get coconut flour? I have never heard of it.

Coconut flour is just finely ground shredded coconut.  Bob's Red Mill makes some I believe, but it is very easy to make. Use a high powered blender or coffee grinder and processes until finely ground and powdery like a flour.

Cool, thanks! :)

Hey! if you grind up shredded coconut you will most likely get coconut butter. If you want to make your own coconut flour, soak the shredded coconut overnight in some water, then blend it. Drain out water (this is coconut milk!) dehydrate the remaining pulp. grind up the pulp once dried: then you get coconut flour.

0 likes

Where do you get coconut flour? I have never heard of it.

Coconut flour is just finely ground shredded coconut.  Bob's Red Mill makes some I believe, but it is very easy to make. Use a high powered blender or coffee grinder and processes until finely ground and powdery like a flour.

Cool, thanks! :)

0 likes

Where do you get coconut flour? I have never heard of it.

Coconut flour is just finely ground shredded coconut.  Bob's Red Mill makes some I believe, but it is very easy to make. Use a high powered blender or coffee grinder and processes until finely ground and powdery like a flour.

0 likes

Where do you get coconut flour? I have never heard of it.

0 likes

The dough turned out unrollable, so it was too liquidy...
This is what I changed from the recipe:
1/4 c. wheat flour
1/4 c. white flour
1/2 c. peanut butter

0 likes
Log in or register to post comments