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Author Notes: Cashew butter lends itself to a buttery delightful gluten free + vegan snack —Oat&Sesame
Makes 12 cookies
- 1/2 cup flour (all purpose or whole wheat or for gluten free: 1/4 cup coconut flour, 1/4 cup oat flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup cashew butter (or other nut butter)
- 1/4 cup dark brown sugar
- 1/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1/2 cup old fashioned rolled oats, toasted
- 1/2 cup flaked coconut, toasted (use half this amount if you have shredded coconut)
- 1/2 cup chopped pecans (I used 1/4 cup and put them only in the blueberry version)
- optional: 1/4 cup white chocolate chips (if not vegan)
- Heat oven to 350 degrees.
- On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside.
- Line a large baking sheet with a baking mat or parchment paper for the cookies.
- In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
- With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
- Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
- Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
- Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.