Monday, 7 July 2014

Salted Cashew Butter Cookies

Do you ever eat something so much that you need to stop and take a step back? You build up the courage to tell whatever food it is that you need some space, some time apart to see other delicious foods. Now don't get me wrong, it's not like you don't love it anymore, you just realize that the two of you are getting on a little too well and you just don't want to ruin it. You're simply being rational and want to keep your delectable relationship going for as long as possible. I feel ya. For me it was cashews. It started off in complete innocence, a handful of bulk nuts here and there. But I got carried away, as I tend to do when I obsess over certain foods. I had to pull back on the cashews for a while, see other nuts and such. I'm good now, I can have a cashew or two and be done with it. Pistachios however, those wonderful little things, are a different story.

My favourite thing to do with cashews is to make them into butter. Almond butter and sun butter have nothing on cashew butter, which tastes like the most incredible cookie dough you can imagine.  It's an easy butter to make since cashews are a softer nut. If you can make it past the butter phase without eating half the jar, you can transform said nut butter into a magical cookie. This cookie is a salty sweet chewy piece of heaven. The addition of sea salt makes you wonder if there's caramel in the cookie and the hazelnuts give it just enough crunch to balance the chewy texture. I do suggest making the butter from scratch, but store bought butter will work if you're in a pinch. 

Make sure to share these guys or you may find yourself as cashew crazed as I once was!

Cashew Butter

2 cups raw organic cashews
1 - 2 tbs coconut oil
2 tbs honey 
pinch of salt
vanilla (optional)

Set oven to 300 and lightly toast your cashews for 8-10 minutes. This eliminates any mold growing on your cashews ( a common thing for cashews) and gives them a delicious flavour.  Let cool. 

Process in a food processor or Vitamix until the nuts turn from chunks to crumbs to a paste. 8-12 minutes depending on your machine. Add remaining ingredients and process until thick and creamy. If you want a smoother, runny butter, add more coconut oil.  The thicker the butter the better for the cookies. 

Makes about 2 cups

Salted Cashew Butter Cookies

Makes 12 cookies

1 cup cashew butter
3/4 cup palm sugar 
1 tsp honey
1 tsp soda
1 egg, room temp
1/2 tsp salt
1/3 tsp vanilla powder or 1 tsp vanilla

1/2 cup dark chocolate chips (soy free)
1/3 cup chopped hazelnuts
Sea salt for sprinkling

Preheat oven to 325. Blend all ingredients except chocolate and hazelnuts in a medium size bowl until well combined. Fold in chocolate and hazelnuts.  Mixture may be slightly oily. Roll into 1 inch balls and lay on a tray covered in parchment paper. Sprinkle each cookie with a little salt. Bake for 10-12 minutes or until cookies are flat and slightly brown on the bottom. Remove from oven and let cool on tray.

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