Cinnamon Cashew Cookie

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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!

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