I have been playing around a lot lately with cashews. I don’t know what the pull is. Actually sometimes I think the Universe leads me to cashews. Last market I stood dumbfounded in front of the nut butter area completely devoid of almond butter. I acted very maturely, gave a lovely little finger to the empty almond butter slot, and grabbed the cashew butter instead, determined to make even better bread with it.
Upon standing at Trader Joe’s I stared and stared and stared at the almond meal. How has the price went up $2 from when I began buying it? Then I spot the cashew meal a row down. The original price of the almond meal. What can it hurt? Grab a bag my intuition begged of me. Always one to go with my gut, I set back down an almond meal and picked up a cashew meal. I know from past experience that the cashew meal is a little trickier to deal with it. My first patch of flat cookies proved that. It’s not as fine as the almond. So as it goes in life, I had to compromise and use both meals in the recipe. I did get better results and a wonderful blend of flavors. Not wanting to waste time, I gave them to my ultimate taste-tester: my 5 year-old no BS nephew Trenton, to tell me if they were complete crap. The suspension was intense, but after a few bites, he revealed that he loved them…..woo….I could breathe a sign of relief again.
When my mom asked me to bake up some goodies for their Florida trip, I made these cookies plus Enjoy Life Chocolate Chips. She called me from their hotel that night to tell me it was a good thing didn’t stop by work before they left to share cookies with Rachel, because they were bomb. Some of the best cookies I’ve ever made. Love it, that’s what I love to hear!
Cinnamon Cashew Cookies
- 3/4 cup cashew meal
- 1 cup almond meal
- 1/2 cup organic coconut sugar
- 1/4 tsp baking soda
- 1/8 cup organic coconut oil
- 1 local, pasture-raised egg
- 1 tsp vanilla
- 2 tsp cinnamon
Let’s Make it Happen: Preheat oven to 350. Melt coconut oil. Beat with sugar. Crack in the egg. Pour in the vanilla. Mix the cinnamon and baking soda into the bowl. Slowly begin adding the meals. Stir until combined well. Scoop onto a greased cookie sheet. Bake for 10 minutes or until slightly golden. Allow to cool on a rack. Enjoy and feel free to add chocolate chips!