Cashew butter lends itself to a buttery delightful gluten free + vegan snack —Oat&Sesame
flour (all purpose or whole wheat or for gluten free: 1/4 cup coconut flour, 1/4 cup oat flour)
cashew butter (or other nut butter)
dark brown sugar
old fashioned rolled oats, toasted
flaked coconut, toasted (use half this amount if you have shredded coconut)
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)
In This Recipe
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.