Cashew Butter Biscuits

April 5, 2010

Cashew Butter Biscuits

Nutty, Buttery Biscuit

These cookies are kind of addictive. I think it’s the salty-sweet nutty butteriness of them. I was whirring up some roasted cashews for cashew butter when I decided to make cookies instead.

Makes 2 dozen

2 cups cashews, roasted to a deep honey brown and cooled

3 tablespoons coconut oil, melted

1/4 cup ground flax

1 cup brown rice flour

3 tablespoons coconut sugar

2 tablespoons agave

1 egg

3/4 teaspoon coarse sea salt

1 teaspoon pure vanilla extract

Preheat oven to 350º. Turn roasted and cooled honey-hued cashews into the bowl of a food processor and process for several minutes, you will need to scrape down the bowl here and there. Add the melted coconut oil and process a little more, until you have a thick and creamy nut butter. Add the remaining ingredients, and process until the batter just holds together. You must be careful not to over process at this point, you could create a greasy mixture if you’re not careful. Scoop a tablespoon of batter onto your hand and roll quickly into a rough ball, drop onto pan and flatten with the palm of your hand. When the pan is full, make hatch marks with a fork by pressing gently on the cookies in one direction and then the other. Bake for about 12 minutes. Yummy, a warm panful of buttery cashew biscuits! Gluten-free, too.


6 Responses to “Cashew Butter Biscuits”

  1. Julie said

    Oh yum! These look delicious! I can’t wait to try them out.

  2. katie said

    uh oh..these look like trouble!! I like sweet, salty and crispy!!

  3. Emily said

    These biscuits are happening today.

  4. pamela clever said

    Hey Dawne, where do you get coconut sugar? I have looked (well obviously not) everywhere

    • dawnegourley said

      Hi Pam, there’s an organic place on Commercial that sells it. Julie picked it up for me, I cannot recall the name.

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