Cashew almond fruit and nut cookies use two different kinds of nut butter, are grain-free and really delicious. They are great frozen, too!
You can layer them in a freezer-proof container (lay wax paper between each layer) and store in the freezer. They can also be stored in an air-tight container for a few days.
I hope you enjoy these cashew almond fruit and nut cookies as much as I do!
Cashew Almond Fruit and Nut Cookies (Paleo-Friendly)
For the homemade cashew butter:
2 cups roasted raw cashews (roast raw cashews in a shallow baking pan @350 degrees F for 10-15 minutes or until lightly golden brown, stirring occasionally)
2 tbsp coconut oil, melted
1/4 tsp sea salt
2 tbsp maple syrup
Blend in a food processor until smooth and creamy.
Into the oven…
Roasted until lightly golden brown and fragrant.
For the cookies:
Blend together until smooth and creamy:
1/2 cup cashew butter (that you just made because it’s super easy!)
1/2 cup almond butter
1/2 cup raw local honey
1 whole egg
In a separate bowl whisk together:
1/2 cup blanched almond flour
1/2 cup unsweetened shredded coconut
1 tsp bourbon vanilla powder (not liquid)
1/2 tsp cinnamon
1 tsp baking soda
pinch sea salt
Then stir in:
1/2 cup dried fruit mixture (cranberries, blueberries, cherries)
Add the dry mixture to the wet mixture and mix until combined. Drop by teaspoonfuls onto a baking sheet covered with parchment paper. Bake at 375 degrees for 8-10 minutes until lightly golden brown (check at 8 minutes, so they don’t brown too much on the bottom. Cool completely before removing from the pan.