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Coconut, Cashew & Strawberry Cookies

Coconut, cashews and strawberry is a deliciously dreamy, combo!

These wholesome gluten and refined sugar free cookies are incredibly simple to prepare and even easier to devour, you-will-not be able to stop at just one! 

They are perfectly soft and chewy, especially when you hit a chunk of dried strawberry. I encourage you to finish them off with a lick of melted dark chocolate and a sprinkle of coconut, but if that's likely to tip your little ones (or you!) over the edge - they're delicious straight from the oven!   

Ingredients

1c cashew meal - *to prepare, see notes below 

1c gluten free flour 

3/4c fine, unsweetened desiccated coconut 

1/2c dried strawberries, finely chopped 

1tsp baking powder

generous pinch of salt

3/4cup butter, softened to room temperature 

1/2c coconut sugar - or light muscovado

1/2c pure maple syrup 

1 large free range egg  

Optional garnish:

100g good quality dark chocolate

2 tbsp fine, unsweetened desiccated coconut 

 

Method:

In a large mixing bowl combine cashew meal, flour, coconut, baking powder, strawberries and salt. Whisk to combine and set aside.

In a medium mixing bowl add butter, sugar and maple syrup. Using a hand held blender, mix on high for several minutes, until the mix is light and creamy. 

Add egg to butter mixture and blend again to combine.

Add the blended mixture to the prepared dry ingredients.

Fold mixture until well combined.

Place the bowl of cookie dough in the fridge for half an hour to slightly set.

When ready to cook, preheat oven to 180° and line a baking tray with baking paper.

Remove dough from fridge and drop tablespoons onto lined tray.

Leave plenty of room on the oven tray between each cookie (these tend to double in size!)

Place into preheated oven and cook for 12-14 minutes.

Remove when golden brown on top and slightly soft to touch.

Allow cookies to completely cool on the tray. 

Optional, garnish of chocolate: bring a small amount of water to a simmer in a saucepan. Set a heatproof bowl over the pot, making sure the water doesn't touch the bottom of the bowl. Place chocolate into bowl, stirring occasionally as it melts. Removed from heat and use a teaspoon to smear over biscuits with a sprinkle of coconut! 

Makes approx. 30 cookies. 

Keep in an airtight container and eat within two days. 

The dough and or cookies are fine to freeze.

*I've used homemade cashew meal, which you'll be able to prepare in a high speed blended. I used my NutriBullet with the milling blade attached and prepared a bowl of perfectly fine meal in a matter of seconds!!! 

Beautiful Hampton Linen Napkin is from EziBuy

Enjoy. x Zoe



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