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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 them 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.
Cashew Almond Fruit and Nut Cookies (Paleo-friendly)
Ingredients
- 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
- 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
- 1/2 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.
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