Cashew Oat Cookies
Ingredients
Metric
120 g oat flour or ground oats
60 ml non-dairy milk
40 ml ~ 2 tbsp agave or maple syrup
30 g ~ 2 tbsp cashew butter
15 g ~ 2 tbsp cashews
20 g ~ 2 tbsp dried cranberries
1 tsp vinegar, any type
1 tsp baking powder
US
1 cup oat flour or ground oats
¼ cup non-dairy milk
2 tbsp agave or maple syrup
2 tbsp cashew butter
2 tbsp cashews
2 tbsp dried cranberries
1 tsp vinegar, any type
1 tsp baking powder
MAKES6 cookies
PREP TIME5 minutes
COOKING TIME15 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 180°C (360°F) Fan. Add milk, cashew butter, vinegar and syrup to a small mixing bowl.
2Whisk until smooth.
3Add oat flour and baking powder.
4Mix to combine.
5Add cranberries and mix them in.
6Scoop 6 portions onto a baking tray lined with baking paper.
7Shape each into a disk using a spoon.
8Top each cookie with cashews. Press the cashews into the batter so they don’t come off after baking. Note: you can mix cashews into the batter but this method gives your cookies roasted cashew flavor and additional crunch and texture.
9Bake in the middle of the oven for 15 minutes. Allow to cool for 5 minutes on a tray.
10Transfer to a serving plate.
Nutritional Info
Makes 6 cookies
150 Calories per cookie
4g protein
23g carbohydrates
2g fiber
5g fat
150 Calories per cookie
4g protein
23g carbohydrates
2g fiber
5g fat
High in Vitamins B1, B2, B5
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Zinc
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