I have some good news and some bad news. The good news is that these Coconut Cashew Cookies are seriously delicious. Some of the best cookies I’ve had lately. The bad news is that I’m going to give you guys the recipe and then you’ll all be just as addicted to these as I am.
You’re welcome!
Ingredients:
- 1 1/4 Cup Cashew Flour
- 1 Cup Coconut {Shredded or Flaked}
- 1/4 Cup Sweetener
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Vanilla Extract
- 1/4 Cup Coconut Oil
- 2 Tablespoons Coconut Milk
Directions:
- Set oven for 350 degrees.
- Combine cashew flour/meal with the coconut
- Add in sweetener, vanilla, baking soda & salt
- Finally, trickle in the coconut oil & coconut milk and stir until combined
- Bake for 8-10 minutes
These cookies are exceptionally rich and even a professional cookie eater like myself couldn’t eat an entire batch by myself. And I honestly think that’s the first time I’ve ever said written those words!
Special thank you to my official cookie taster Jennymay – She moonlights as a photographer between tastings just in case you need one! 🙂
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:
Coconut Vegetables // Farmer’s Market Fare // Vegetable Lasagna // Super Charge Me Cookies // Mac n’ Cheese // Energy Bites // Sunday Preparation // Hemp Salad // Tuscan Baked Quinoa // Spicy Peanut Stirfry // Mini Polenta Pizzas // Indian Feast // Healthy Treats // Bacon Deviled Eggs // Vegan Gluten-Free Pizza // Peanut Butter Cookies // Soft Serve Ice Cream // Coconut Cookie Cake // Gluten-Free Protein Cake // Vegan Chocolate Cheesecake // Peanut Butter Banana Cookies // Gluten-Free Sweet Potato Muffins // Pumpkin Chocolate Chip Bars // Pumpkin Biscuits
No comments yet.