Maple Cashew Cookies

March 1, 2018

 

I used to have the biggest sweet tooth...I mean it was out of control!  I always had a cookie or piece of chocolate after both lunch and dinner and sometimes, during the day, I would pop a few chocolate covered almonds.  It was really ridiculous how much sugar I was eating.  When I started my healing journey and went AIP/Paleo, I gave up sugar completely for a few months and it did wonder to cut my cravings.  Now that I no longer have a sugar addiction, I rarely want something sweet but every once in awhile, I like to have a bite or two of a sweet treat.  Fortunately, now I don't care for extremely sugary treats but sometimes it's nice to have something on hand.  I decided to make a cookie that had a slightly sweet taste and had only clean ingredients so I never had to feel guilty if I had too many.

 

These cookies are great because the only sugar in them comes from maple syrup and I make sure to use 100% pure maple syrup so it doesn't contain added sugars or flavorings.  You also want to make sure your cashew butter is all-natural and only contains roasted cashews and doesn't have sugar or oils. 

 

This recipe takes literally minutes to throw all the stuff together and cooks in 12 minutes so you can have fresh, clean cookies right out of the oven in less than 30 minutes!  I hope you enjoy this little bit of sweet goodness!

 

Maple Cashew Cookies

  • 1 ½ cup Almond flour

  • 1 teaspoon Baking soda

  • 1 teaspoon Cinnamon

  • ¼ teaspoon Sea salt

  • 1 Egg

  • ¼ cup Ghee, room temperature

  • ½ cup Cashew butter

  • ⅓ cup Maple syrup

  • 1 teaspoon Vanilla extract

Preheat oven to 350°.  In a medium bowl, whisk together flour, baking soda, cinnamon and sea salt.  In a large bowl, cream together the egg and ghee until light and fluffy.  Beat in cashew butter, maple syrup and vanilla extract until smooth.  Keep mixer on low and gradually blend in the flour mixture until no dry ingredients can be seen.

Drop balls of dough onto a parchment lined baking sheet leaving 2 inches between cookies.  Use your hand or the back of a fork to flatten dough.  Bake for 12 minutes or until slightly browned at the edges.  Transfer to a wire rack and allow to cool completely.

Makes about 3 dozen cookies.

 

 

 

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