Date Sweetened Cashew Butter Cookies (GAPS, SCD, Paleo, Grain/Gluten Free)

After making homemade cashew butter and homemade date paste, I have been enjoying playing with them. Let’s just say they are fun. I love playing with new ingredients.

I was in the mood for something sweet yesterday and after seeing a pin for frozen peanut butter bites… I thought about making these cookies. How did I make that jump? Not quite sure, but I am glad I did, because they are amazing. The chewy texture and sweet date-y (yes, that is a word) taste are both winners. The kids and I gobbled these up in a heart beat.
I can not believe I am sharing my first GAPs cookie attempt with you… on their first attempt. But, they are just that good I don’t see how to improve on them. So, here it is. 

 

Date Sweetened Cashew Butter Cookies 

6 T cashew butter
1 medium egg
1 t vinegar
scraping from a vanilla bean (optional)
1 T coconut flour
½ t salt (omit if using salted cashew butter)
1/8 t baking soda
  1. Preheat the oven to 350.
  2. In a food processor mix together the date paste and cashew butter.
  3. Add the vinegar, vanilla bean scrappings, and egg and blend until combined.
  4. Mix together the coconut flour and soda and salt, sprinkle over the dough and mix for a few more seconds.
  5. Drop by Tablespoon on a sheet pan. The batter will be thick so you will need the help of another spoon.
  6. With wet fingers smooth the tops of the cookie and slightly flatten.
  7. To make the traditional Peanut Butter design, even if these are not Peanut Butter, wet a fork and press into each cookie twice- right to left, and then top to bottom. Make sure the fork is wet otherwise it will stick. I had a little container of water nearby. If the tops of the cookie get slightly wet that is fine.
  8. Bake at 350 for 12-14 minutes until slightly golden and set.  

Yield: 12 cookies

Note: Alternatively you can mix together the date and cashew butter with your finger tips, then mix in the rest with a heavy duty spatula. I actually did this because I did not want to dirty my food processor, but it did take a bit of man power.
 

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Comments

  1. looks yummy!

  2. these are awesome!! I’ve been dying for the taste of PB cookies and this did the trick. I think I added too much cashew butter so had to add a bit more coconut flour but they are fantastic!!

  3. Okay…. You are a genius.. This recipe is AMAZING!!! Holy crap.. I can’t thank you enough for sharing this with us. It’s soooo, soooooo good!!! Everyone in the family loved it! It has a lovely caramelized date-y flavor, and I just can’t believe that this has no refined sugar or gluten. Like the other user, I added more coconut flour. I also gave the batter a quick freeze to make it easier to mold. Thanks so much!

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