There’s nothing I love more than a cookie that tastes like a cookie, but is secretly super healthy.
It’s delicious, but you also know that you’re feeding your body good stuff.
These Cashew Butter Coconut Cookies perfectly fit the bill. They’re vegan AND gluten-free. They’re sweet (but not too sweet) so you totally feel like you’re eating a cookie, but they’re also packed with fiber, protein and great healthy fats so you can feel really good about eating them.
They’re great for kids and, because they’re filled with healthy ingredients, you can feel good about letting them eat more than one (although, when my son tried them he said, “They taste like granola” and he didn’t mean it in a good way).
Enjoy!
Cashew Butter Coconut Cookies
Prep Time: 20 min
Cook Time: 13-15 min
Keywords: bake snack dessert dairy-free gluten-free vegan vegetarian coconut
Ingredients (approx 20 cookies)
Dry Ingredients
- 1 cup rolled oats, blended into oat flour
- 1/2 cup almond meal or almond flour
- 1/2 cup rolled oats
- 1/4 cup coconut sugar (brown sugar would work too)
- 1/2 cup shredded coconut
- 1/4 cup semi-sweet chocolate chips
- 2 tbsp raw, unsalted pumpkin seeds
- 2 tbsp raw sesame seeds
- 2 tbsp chia seeds
- 3 tbsp hemp hearts
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
Wet Ingredients
- 1 tbsp ground flax mixed with 2 tbsp warm water, mixed and left to sit and thicken
- 1/4 cup cashew butter (peanut butter or almond butter would also work)
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
Instructions
In a large bowl, combine all the dry ingredients.
In a smaller bowl, combine all the wet ingredients.
Add the wet ingredients to the dry and stir well. If the batter seems too dry to form into cookies, you can add a tbsp of warm water at a time until it sticks together better.
Line a baking sheet with parchment paper or grease with coconut oil.
Form the batter into approx 2″ wide balls. Place the balls on the sheet and gently press down to flatten into a 1/2″ thick cookie.
Bake at 350 degrees for 13 – 15 minutes or until the bottom of the cookies is golden brown. It’s good to move the sheets around about halfway through baking to ensure even cooking.
