Ingredients
Scale
- Cashew Cookies:
- 1.5 cups roasted unsalted cashews
- 1/2 cup brown sugar
- 1/2 cup coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp *cashew milk
- 1.5 cups white all purpose flour
- 1 tsp sea salt
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup pearl sugar (for rolling)
- 1 tsp **himalayan pink salt (for rolling)
- Chocolate Dip:
- 1/2 cup semi-sweet chocolate
- 2 tsp coconut oil
Instructions
- Cashew Cookies:
- Pre-heat oven to 350°F
- Add cashews to the bowl of a food processor
- Process on high until smooth
- Add brown sugar and coconut oil, process on high
- Add eggs, vanilla and cashew milk, process on high
- In a small bowl, whisk together flour, sea salt, baking powder and baking soda
- Add flour a bit at a time, processing on high in between adds until fully combined and dough begins to form a ball (the dough will be a little oily)
- In a small bowl, combine pearl sugar and pink salt
- Form dough into balls and roll in salt/sugar mixture
- Place on greased cookie sheet, repeat with remaining dough
- Using the back of a fork press down on each cookie to form an “X” shape
- Bake for 12 minutes
- Cool
- Chocolate Dip:
- Put chocolate and coconut oil in a small microwave safe bowl
- Heat on defrost 30 second, stir, repeat until completely melted
- Working one cookies at a time, dip 1/3 of the cookie into chocolate, let harden
Notes
* can substitute almond milk
** can substitute sea salt