Coconut Cashew Cookies

Vegan Coconut Cookies

I have noticed that my cookie’s recipes come out of an urge of craving! They are so easy to make, maybe (just maybe) easier than cake, but almost never is my number one option so whenever I come out with a new cookie it means I really put some extra dollops of love in them. Spring and Summer always bring my body different craving and this year is apparently coconut.

Overall, we have all noticed that chocolate chip cookies are that win over any browser right? But this time I wanted to try something new and paired some of the two items I had in my pantry, which by the way in needs some organization. I’ve always liked chewy and chubby cookies with a crunchy element.

Cashews come, literally, out of a fruit from a tropical tree; it’s fruit I have never seen but the nut is certainly use more widely from savory dishes, vegan cheese to desserts like I use in a few of my recipes…so if you keep scrolling you will find a nice crunchy, toasty use of them in this recipe.

Coconut Cashew Cookies

Vegan

Makes: 12 cookies

Prep time: 20 mins

Cook time: 16 mins

Ingredients:

• 1/4 cup freshly grated coconut or re-hydrated coconut
• 1/2 cup flour
• 1/4 cup coconut flour
• 1/4 cup brown sugar
• 2 Tbsp unrefined white sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup coconut oil, soft
• 1 Tbsp flaxmeal + 3 Tbsp water
• 1 tsp vanilla extract
• 1/4 cup roasted cashews, roughly chopped
CHOCOLATE COVER
• 1/2 cup cacao paste, not melted
• 1 Tbsp Maple syrup
• 1 ½ Tbsp coconut oil, melted

Instructions:

1. If using dry coconut, start by adding some hot water to the coconut and let rest until it is time to use it; separately, mix the water and flaxmeal and let rest
2. Cream the sugars and soft coconut oil
3. Now add the rest of the ingredients and mix on low for a couple of minutes until everything is well mixed; now add the coconut and roasted cashews and gently mix by hand until incorporated
4. Place a tray with a non-tick surface and start by forming the cookies 4 teaspoons each cookie and lightly flattened them, I like mine to be chunky so I barely flatten them
5. Bake a 350F for 16 minutes but do rotate the tray at the 8 minute mark for even goldening
6. While they completely cool, start working on the chocolate dipping by melting the cacao paste by bain-marie technique and half way through the melt add the syrup and oil, take away from heat when you have small non-melted chunks of cacao and continue to stir out of the heat. Let cool for about 15 minutes and dip each cookie at your preference
7. Let the cookies cool at room temperature at least for 40 minutes and now share your labor!

*Cacao powder is made by cold pressing the raw non-toasted cacao beans to keep the enzymes alive but if you have cocoa powder handy, that also could be used

**Cacao paste, I use raw cacao paste which is made by pressing raw cacao beans into a liquid and then they solidify; you can substitute with dark bitter unsweetened chocolate

***Cacao butter is also extracted from the cacao beans and while it cannot easily be substitute for its rich flavor, I can suggest you use melted coconut oil