These cookies are a recipe I made time and time again for my friends and family over the Christmas season. I packaged them up and gave them to everyone as part of their christmas present. I can safely say, everyone loved them! They are also wonderfully simple to make, which is great when you’re making big batches. The best part of making these is taking them out of the oven, the smell is too amazing for words, i just want to bottle it up!
The cookies are made from cashews, which give them a great nuttiness and are full of plant protein. Then we use coconut pieces and coconut oil, which are bursting with healthy fats. Then we add a touch of metabolic boosting cinnamon and a little grated ginger. We sweeten them with medjool dates, which are my favourite natural sweetener as they are full of goodness. They also add to the flavour giving the cookies a subtle caramel tone. Yum!
Once the cookies are out the oven and have cooled and hardened, they are good to go and you can enjoy! I love dipping them in a glass of hot almond milk.
1 cup cashews
1 cup coconut pieces
5 medjool dates
3 tbsp coconut oil, melted
1 tbsp water/ dairy free milk
1/4 tsp grated ginger
1/4 tsp cinnamon
Preheat the oven to 180 degrees celsius. In a blender or food processor, process the nuts until there are small chunks of cashews, instead of whole pieces. Do not process too much making them into a ‘flour’. Add to a bowl with the coconut pieces, grated ginger and cinnamon. In the same blender/food processor pit and add the dates, melted coconut oil and milk. Blend until a smooth paste forms. Add to the bowl and knead to combine all the other ingredients with your hands. Once the dry and wet mixture are thoroughly combined, you should have a slightly sticky dough. Working in batches. Roll out with a rolling pin and use a cookie cutter to thinly cut the cookies. The mixture should make 12 cookies. Place on a lined baking tray and bake for 15 minutes checking after 10 minutes to make sure they don’t burn. Leave on a cooling rack to cool and harden.