Cashew almond fruit and nut cookies use two different kinds of nut butter, are grain-free and crazy delicious! They are great frozen, too!
You can layer them in a freezer-proof container (lay wax paper between each layer) and store them in the freezer. They can also be stored in an air-tight container for a few days.
How To Make Cashew Almond Fruit and Nut Cookies
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 tablespoon coconut oil, melted
¼ teaspoon sea salt
2 tablespoon 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:
½ cup cashew butter (that you just made because it's super easy!)
½ cup almond butter
½ cup raw local honey
1 whole egg
In a separate bowl whisk together:
½ cup blanched almond flour
½ cup unsweetened shredded coconut
1 teaspoon bourbon vanilla powder (not liquid)
½ teaspoon cinnamon
1 teaspoon baking soda
pinch sea salt
Then stir in:
½ 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.
Cashew Almond Fruit and Nut Cookies (Paleo-friendly)
Ingredients
- ½ cup cashew butter that you just made because it’s super easy!
- ½ cup almond butter
- ½ cup raw local honey
- 1 whole egg
- ½ cup blanched almond flour
- ½ cup unsweetened shredded coconut
- 1 teaspoon bourbon vanilla powder not liquid
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- pinch sea salt
- ½ cup dried fruit mixture cranberries, blueberries, cherries
Instructions
- Blend together until smooth and creamy: cashew butter, almond butter, raw local honey and egg.
- In a separate bowl whisk together: blanched almond flour, unsweetened shredded coconut ,bourbon vanilla powder (not liquid), cinnamon, baking soda, and sea salt.
- Then stir in 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.
Nutrition
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