Cashew Cookies with Cranberries and Sunflower Seeds

cookieMmmmmmmm – I love these cookies!  They taste very similar to a peanut butter cookie, but with a slightly more subtle flavor!  And since cashews are much less of an allergen than peanuts and most other nuts, I hope this recipe will allow those who have never been able to enjoy a peanut butter cookie to finally do so.  And with the cashews and sunflower seeds, each cookie has a whopping 2 grams of protein!!  They are also gluten-free.  You can make them plain and even press them down with a fork to make them look just like peanut butter cookies, or you can also add mix-ins for texture and taste.  They are an incredibly versatile cookie!   I love adding cranberries and sunflower seeds as shown here, but I also love them with chopped dates and peanuts, and also with raisins and chocolate chips.  I’m sure you can think of some other incredible combinations!

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cookienuts

  • 1 cup cashew butter (if you cannot find ready-made cashew butter, you can make it yourself by using one of the many recipes online, or you can use peanut butter)
  • 3/4 cup sugar *see adjusted recipe below if you do not do white sugar
  • 1 T ground flax seed mixed with 3 T water
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 t maple syrup
  • 1 T brown rice flour

optional

  • 1/2 cup unsweetened cranberries
  • 1/2 cup sunflower seeds (I prefer salted, but unsalted is fine too)

Preheat oven to 350.

Combine all ingredients except cranberries and sunflower seeds in a large bowl.  Mix well.  Depending on the softness of the cashew butter used, you may need to use a hand mixer on low.

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Stir in the cranberries and sunflower seeds if using.

With slightly wet hands, roll into balls about 1 T dough each and place 2” apart on two lightly greased baking sheets.

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You can either leave them in balls, or press down a bit with a fork to flatten, depending on if you want them crunchier (flatten) or chewier (leave as balls).

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Place your oven racks so one is in the middle and one in the top third.  Bake for 6 minutes then switch the trays and bake another 6 minutes.

Let cool.

If desired, top with melted chocolate and cashew nuts.

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Makes 2 dozen cookies

*To make these uber healthy – substitute 1/4 cup + 2 T agave for the sugar and add an extra 2 T brown rice flour.  They will still be delicious but will not have as much of a nutty flavor.

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3 thoughts on “Cashew Cookies with Cranberries and Sunflower Seeds

  1. Pingback: A WEEK OF VEGAN FOOD – recipes and shopping list | vibrantlyvegan.com

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