Cashew Cookies
Soaked cashews blended to a butter and worked into coconut flour with coconut milk, agave and vanilla, rolled into balls, forked flat and dehydrated until crisp outside and soft in the middle.
Ingredients
- ¾ cup cashews, soaked 4 hours, drained, and rinsed
- 1 cup coconut flour, includes 1 tablespoon for dusting
- ¼ cup coconut milk
- 2 tablespoon agave nectar
- ½ teaspoon sea salt
- ½ teaspoon vanilla bean seeds, from 1 vanilla bean
Method
- You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
- Pulse the soaked cashew nuts in a food processor until you have a smooth nut butter.
- Sift the coconut flour into a mixing bowl and stir in the cashew butter along with the remaining ingredients. Mix well with a fork until you have a soft dough.
- Cover the dough and chill in the refrigerator for 2 hours. Meanwhile, line a dehydrator tray with a nonstick dehydrator sheet and set aside. (If using the oven, line an oven pan with parchment paper.)
- Roll the chilled dough into 16 small balls, using your hands. Place them on the prepared sheet and flatten a little. (If using the oven, add the balls to your oven pan lined with parchment paper.) Using a fork, make a row of lines over the surface of each cookie. Dust with a sifted tablespoon of coconut flour.
- Dehydrate the cookies on low (115°F) for about 10 hours, or until they are lightly crisp on the outside but still a little soft in the center. Store in the refrigerator.
Notes
Four hours of soaking, two of chilling and about ten of dehydrating — start these a day ahead. Almond flour and almond butter give a different flavour.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.