I was home last night in the post-rain haze thinking that it would be nice to have a warm cookie to turn Los Angeles into a bit more of a fuzzy and inving place; I am so glad my taste for something crunchy and gooey paid off! These coconut cashew cookies are suitable for breakfast (and least for me!), they are egg, flour and refined sugar-free and if you have about 5 minutes (plus 15 or 20 to bake them, and at least an hour to leat them cool) you are in for a treat! A cross between an oatmeal cookie and a granola bar, but much more substantial to chew, these last-minute cookies do not disappoint!
I adapted this recipe from Laurie Boone’s amazing book “Powerful Plant-Based Superfoods”. Her’s were Vanilla Almond Coconut Cookie and I am sure they are amazing as well. Everything in her book is fantastic, plus it will teach you so much about the superpowered foods that are becoming increasingly more popular because they are life-changing! Coconut is one of those superfoods, providing a high dose of healthy fats and fiber, and in the case of the coconut oil, it may actually help to fight bad bacteria in your digestive system. Plus, it is delicious!
Coconut & Cashew Quick Cookies!
- One cup of ground cashew meal (I just got this at Trader Joe’s and had to try it. You can use almond meal and stick to almond cookies if it is easier to find!)
- One cup of finely shredded coconut, unsweetened. (I put this in a grinder to make it a bit more fine if it seems like its still fairly large pieces)
- 1/4 cup of coconut oil. You can use grapeseed oil or even light (non-extra-virgin) olive oil.
- 1/4 cup honey
- 1 1/2 teaspoons pure vanilla extract
- a shake of sea salt
I mixed it all up in a bowl. It starts out crumbly and starts to stick together.
I collected tablespoon-sized scoops and formed them into golf-balls of dough, then flattened them onto a non-stick cookie sheet.
Bake them at 325 for 15-20 minutes. Note: YOU HAVE TO WATCH THEM! The bottoms get very dark very fast. They will look a bit golden but almost uncooked when they are ready… A tiny bit firmed up but still soft. Do not overbake or you’ll scorch them.
I let them cool for about a hour and a half and as they cool they somewhat magically “firm up” into chewy cookies. If you try to move them before they cool, you ‘ll have very delicious (but very crumbly) granola!
Enjoy! xoxo Dana
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