Coco Cashew Crunch Cookies

This is a crazy busy time of year for most people, myself included, but I really wanted to share this tasty raw, vegan, gluten free Coco Cashew Crunch Cookie recipe I came up with before the holidays are in full swing. It’s a difficult time of year to eat well as we are often surrounded by sweets and treats so I thought I’d do my part to help your waistline by sharing an alternative to the sugar laden desserts we are accustomed to.

The cookies are pretty simple to make as long as you’ve got a food processor, they are fairly healthy and are really, really delicious. I’ve made them three times now and have come up with a general recipe to follow but I encourage you to adjust the recipe to your own personal taste by playing around with the honey and coconut oil quantities.

Coco Cashew Crunch Cookie Ingredients:

1 ¼ cup raw, unsalted organic cashews

½ cup raw organic cacao nibs

½ cup raw organic unsweetened coconut, shredded

3 tbsp organic virgin coconut oil

2 tbsp raw organic honey

3 pinches himalayan salt

Yields approximately 30 one tbsp cookies

I’ve gone with all organic ingredients, but you don’t have to. The only thing I recommend for sure is to use raw cashews as they taste so much better than anything roasted or processed. While I love the cashews, the ingredient I’m most excited about is the raw cacao nibs. I love dark chocolate, but don’t like all the added sugar and when raw cacao is mixed with other sweet ingredients like honey, the bitterness disappears and you are left with a decadent dark chocolate flavour. The best part about raw cacao is that it contains no sugar, has 9 grams of fiber per ¼ cup serving(!) and contains antioxidants as well as potassium, calcium and iron. It really is good for you. Not only do I love adding cacao to sweets, it works great in smoothies as well!

To prep the cookies:

  • Add all ingredients in a food processor and pulse until cashews are chopped and the mixture can easily be formed into a ball. (I like my cookies to be on the chunky side so I do less pulsing than I would for smoother cookies.)
  • Scoop mixture into 1 tbsp balls. (I used a measuring spoon to form the cookies but you could really do this part however you want. An ice cream scoop would work or you could even roll them into balls with your hands.)
  • Place cookies on non-stick pan or plate and refrigerate for at least two hours to harden.

Serve and enjoy!

Coco Cashew Crunch Cookies

The finished product. Nom nom nom.

4 thoughts on “Coco Cashew Crunch Cookies

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