Gluten-Free Vegan Flourless Coconut Cashew Cookies
You'll love this healthy plant-based Flourless Coconut Cashew Cookies recipe made with only 9 clean, real food ingredients and are ready to enjoy in under 30 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Flourless | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the cashew base:
Add the all the ingredients for the cashew base to a food processor and process until they are broken down into small pieces and crumbly, taking care to not over process.
Add the dry ingredients:
Add all the dry ingredients to the food processor and pulse (about 8-10 times) until everything is well combined, taking care to not over process.
Add the wet ingredients:
Add all the wet ingredients to the food processor and pulse again (about 8-10 times) just enough until everything is well combined.
Assemble:
Take out a spoonful of the cookie mixture out at a time, squeeze it in the palm of your hands, and then gently roll it into a ball shape between your palms.
Place the balls of cookie dough onto the prepared cookie sheet and gently press them down slightly into a 2-inch round shape (they will flatten out more while they are baking).
Bake at 350 degrees Fahrenheit for approximately 10-12 minutes, keeping a close eye on them so they don't burn. They should be slightly golden around the edges.
Remove the cookie sheet from the oven and allow the cookies to completely cool before removing from the cookie sheet. DO NOT try to remove them while they are still warm - they will crumble and break apart.
After the cookies have completed cooled, transfer them to cookie rack so they can crisp.
Store in an air-tight BPA-free container in the refrigerator to prevent the cookies from getting soft and losing their shape.
Notes
Recipe slightly adapted from: https://www.freecoconutrecipes.com/index.cfm/2013/3/13/coconut-cashew-cookiesCashews: Make sure you use "raw" cashews and not "roasted + salted" cashews which would affect the flavor of the cookies.Coconut Flakes: You can use either shredded coconut or larger coconut flakes. Either is fine because they will be processed very finely in the food processor.Coconut Sugar: I haven't tested these using organic cane sugar, but if you decide to give it a try instead of coconut sugar, just make sure it's 100% vegan and doesn't use animal bone char to whiten it. This is my go-to brand for 100% vegan sugar. *Vanilla Extract: If you need the cookies to be 100% Medical Medium® compliant, substitute with alcohol-free vanilla extract.Homemade Almond Milk: I make homemade almond milk because it's 100% almonds, but feel free to substitute it with your favorite non-dairy milk. Another great option is JOI Organic Almond milk made with 100% organic almonds.Himalayan Pink Salt: This is the salt of my preference, but you can always substitute it with sea salt.Serving Size: This recipe will make approximately (12) cookies. Nutritional information is for (1) cookie which is (1) serving.Important: Because the cookies contain coconut oil, the coconut oil will be in a liquid state once the cookies come out of the oven and they will not hold together if they are removed from the cookie sheet before cooling. Make sure the cookies completely cool to allow the coconut oil to turn back into a solid-state before removing them from the pan or they will crumble.