Hmmm, cookies! Well I don’t actually eat cookies that often, but when I do, I like them to be as healthy as possible. That’s why I love my Cashew Raisin cookies! They are gluten free, grain free and only use natural sweeteners – honey and raisins.
The texture of these cookies is slightly soft and chewy. Because of this it is hard to tell they’re made of nuts. If you didn’t know, you might just think it was flour.
I like to use roasted unsalted cashews for these cookies. I think the roasting gives a richer flavor. If you can only find salted cashews then I’d probably skip the 1/4 teaspoon of salt in the recipe below since your cashews are adding the salt to the recipe.
Cashew Raisin Cookies
2 cups roasted unsalted cashews
1/2 cup tapioca or arrowroot flour
Scant 1/4 teaspoon sea salt
1/3 cup raisins
4 tablespoons honey (liquid honey is easier to work with)
1/4 cup oil (I like to use a 50:50 mix butter and coconut oil)
1 teaspoon vanilla extract
1. Gently melt the butter and coconut oil in a saucepan over low heat.
2. Blend the cashews into a flour/meal consistency using a food processor.
3. Combine cashew flour, tapioca/arrowroot, salt and raisins in a large bowl.
4. Mix in the honey, oil, vanilla and egg. Mix it well. The dough will be quite sticky and gooey.
5. Form the mixture into 1 inch (approx.) balls of dough and place onto a parchment lined baking sheet.
6. Flatten each ball into the shape of a biscuit (either use the palm of your hand or a fork dipped in flour).
7. Bake at 350F for 12-15 minutes, until the cookies just start turning brown around the edges. Cool and serve.
Makes approximately 20 cookies.
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