Cashew Cinnamon Spiced Cookies

Jul 26, 2020 | Recipes, Sweet treats

Thought it was time to make cashew butter a star. The yummiest cookies always involve peanut butter, but this always leaves those with peanut allergies missing out. And I really like to make recipes that vary so that people with different dietary restrictions have a safe space here.

Cashew butter is also a healthier choice then peanut butter. It has high amounts of magnesium (a great workout recovery to prevent muscle cramping), more minerals and vitamins needed for basic biological functions, and has a nice amount of essential amino acids. Aside from these health benefits, it’s also heavenly. So smooth and creamy you’d almost second guess the fact that there is no butter in this recipe!

Where can you find cashew butter in Israel?

The good news is that I’ve been seeing cashew butter around the shelves more and more. Nitzat Haduvdevan has a super creamy make, and I have seen this brand around most health food or nut stores in Israel. The not so good news, though is that it is pretty pricey. But, cashew butter is super easy to make! all you need is a bunch of pre-soaked cashews and a high powered blender or food processor. Takes a few mins, but you’d be shocked with the result!

Let’s talk flavor. These cookies are some sort of mix between decadent peanut butter cookies and gingerbread spiced/molasses cookies. Kinda like the two cookies got married and had a baby. Seriously heaven.

Modifications: The recipe uses all natural silan as its sweetening component and coconut oil as its oil. The silan gives the cookie that rich depth of flavor similar to molasses, but I think agave, honey or maple syrup should do the trick. Oil can also be swapped out to either butter if you are ok with a dairy option, or some sort of baking oil (grapeseed or avocado oil would both do). I haven’t tried the recipe with a gluten free flour, but I imagine almond flour would work here since the nut flavor would marry in quite well. I’m adding the gluten free version to my list of recipes to develop.

One last note. The batter in these cookies get pretty sticky. I wet my hands when forming the cookies and that helped immensely. So keep that in mind. Other than that, go make these. You will feel like you are indulging in a little slice of heaven. Enjoy peeps!

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Cashew Cinnamon Spiced Cookies

Servings: Two dozen

Wet Ingredients:
3/4 cup cashew butter
1/4 cup coconut oil
1/2 cup date syrup (silan)
1 egg
1 tsp vanilla extract

Dry Ingredients:
1 1/2 cup spelt flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg (freshly ground is ideal)
optional: 24 squares of milk or dark chocolate to top each cookie

Instructions

1. Preheat the oven to 180 degrees Celcius. Line 2 baking sheets with parchment paper.
2. Combine the wet ingredients and mix until fully incorporated.
3. In a seperate bowl, combine the dry ingredients and whisk to combine.
4. Pour the dry ingredients into the wet and mix until fully incoportated.
5. Wet your hands, and take shape 24 cookies (about 2 tbsp per cookie) making sure to leave an inch of space between each cookie. Wet your hands as needed, this batter is sticky!
6. flatten the cookies to your desired thickness (they don't spread much).
7. Optional: make a well in the center of each cookie and place a piece of dark or milk chocolate in the center. Try to get the chocolate deep into the center of the cookie for optimal chocolate distribution
8. Bake for ~10-12 minutes and then allow to rest on the baking sheet for a full 5 minutes before transferring to a cooling rack.
9. Best eaten when still hot! you're going to want to trust me on this one.

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