A couple weeks ago, we picked up a bag of cashew flour at Trader Joe’s. (Because some days you just can’t resist the newest fun product you pass on their shelves. Ha.) I have been eager ever since to try it out in a new recipe. On Christmas day I had a little free time so I made up a batch of these delicious little cookies. Cashews always seem to pair well with coconut so I tossed in some unsweetened coconut for flavor. Dried apricots were another great mix in! (If you can’t tell already from this granola recipe, I love the combo of apricot and coconut.)These cookies are great because without loads of butter or chocolate, they are a welcome, lighter break after all of that indulgent holiday eating. For my gluten-free friends, these cookies can easily be a sweet treat you can enjoy by using gluten-free labeled oats.Print
A delicious, light and crispy cookie that is super easy to make!
- 1/2 cup oat flour
- 1/2 cup cashew flour
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon baking powder
- 1/4 cup sugar
- 2 tablespoons coconut milk
- 3 tablespoons coconut oil
- 1/4 cup unsweetened coconut flakes
- 1/3 cup chopped dried apricots
- Preheat oven to 350 degrees Fahrenheit.
- To make oat flour, toss oats into a food processor and process until it becomes a powder.
- Combine egg, vanilla, and coconut milk in a small bowl. Mix well.
- Whisk together the sugar, oat and cashew flour.
- Add the coconut oil to the flour/sugar mixture and use your hands to combine until the texture becomes more like breadcrumbs.
- Stir in egg mixture, coconut flakes, and dried apricots.
- Drop tablespoon size mounds of the cookie dough onto a baking sheet.
- Bake for 10-15 minutes or until lightly browned.
- Serve warm when they are still crispy!
- Serving Size: 1 cookie