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 date paste
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
- Preheat the oven to 350.
- In a food processor mix together the date paste and cashew butter.
- Add the vinegar, vanilla bean scrappings, and egg and blend until combined.
- Mix together the coconut flour and soda and salt, sprinkle over the dough and mix for a few more seconds.
- Drop by Tablespoon on a sheet pan. The batter will be thick so you will need the help of another spoon.
- With wet fingers smooth the tops of the cookie and slightly flatten.
- 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.
- 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.