Creamy Cashew Cookies

So the three of us are on our way to yoga and swimming which means we are going to be out most of the day.

Whilst sometimes is nice to have a snack outside, the ingredient list of the prepacked options available at the counter usually put me off. This is further restricted by a gluten free, sugar free and dairy free diet that we follow.

To be fair I love shopping for food and preparing it myself as I like to know what exactly goes in it and all the details that make me happy ♥

Food snob? Not really. The way I see it some people would rather be fussy about other things, like their clothes…

I prefer to be selective about food quality since it is strictly related to our health. And what’s more important than that?

♥♥♥

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So after preparing some sandwiches, I thought I’d make something sweet as well as nutritious.

I don’t know about you, but after swimming I usually feel so hungry that I would eat anything..better have something healthy and ready to attack..!

These cookies are perfect, just what I need, plus the recipe is quick and easy to put together, you can prepare it a day before and store them in an air tight container ready to take away!

I used to make these a lot, experimenting with different types of butter. I tried with pumpkin seed butter, tigernut butter and made one batch with cashew butter.

Tigernut is very popular in my kitchen. So I prepared two batches, one with cashew butter for me and Alan and one using a tigernut butter for my daughter. They are equally yummy and creamy! The choice is up to you.

Tigernuts, in particular, boost an amazing nutrient profile. They have a nutty and earthy taste and are great for our microbiome. They are not nuts by the way!

Plus they are rich in fibre and an excellent source of magnesium, iron, calcium, phosphorous, potassium and vitamins E and C. 

I’m in love ♥

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Ingredients

1 and 3/4 cups gluten free flour + 1 tbsp potato starch

3/4 tsp ceylon cinnamon powder

1/2 tsp Himalayan salt

the seeds from 1 vanilla pod

1 cup cashew butter OR tigernut butter (OR any nut/seed butter)

1/3 cup brown rice malt syrup (if you are a sweet tooth you can go to 1/2 cup)

1/2 cup melted coconut oil

Method

Preheat oven to 170°C and line a baking tray with parchment paper.

Mix the gluten-free flour, the potato starch, salt and cinnamon  in a large bowl.

Add the cashew OR tigernut butter, brown rice syrup, coconut oil and vanilla to a separate bowl and pour in the dry ingredients.

Mix well ♥

Scoop the dough and roll it into your hands making small rounds.

Place them on the parchment paper about 2 inches apart.

Bake for about 10 minutes or until slightly golden.

Let them cool down and enjoy ♥