These Coconut Cashew Cookies are really easy to make and go perfect with a cup of tea or a fresh glass of homemade coconut milk.
Don’t worry if you don’t like the crunch of coconut flakes because I don’t either, but you won’t have the crunch because the coconut flakes are ground very fine in the food processor.
And, you still have the subtle taste of coconut with the nutty flavor from the cashews.
These delicate little cookies are vegan, flourless, gluten-free and grain-free with no refined sugars.
5 Fast Facts About Cashews:
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Coconut Oil:
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Coconut Flakes:
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Himalayan Pink Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Tip #1: These cookies are a little finiky, but unbelievably good if you get them right (which I have done about 50% of the times I’ve made them). You have to keep a very close eye on them in the oven to make sure they don’t overcook and burn. Then you have to let them sit in the pan until they are completely cooled off before removing them or they will crumble apart.
Tip #3: For the organic granulated sweetener, I used raw coconut crystals.
Tip #4: You can buy the coconut flakes (for the recipe and to make homemade coconut milk) and the coconut oil in bulk from Tropical Traditions.