GF Roasted Cashew & Coconut Cookies

These delicious, nutty cookies are perfect for toddlers, kids, and adults as a protein-rich snack.

Buy already-roasted cashews, or roast your own until golden! If you haven’t made oat flour before, this is a great opportunity to try! It is super easy, and a wonderful substitute for traditional flour in gluten-free baking.


GF Roasted Cashew & Coconut Cookies

Jane Houston
Servings 18 cookies


  • 1 cup roasted cashew nuts
  • 3/4 cup desiccated coconut
  • 1 cup rolled oats
  • 3/4 cup almond meal
  • 1 cup rolled oats blended to make 1 x cup oat flour
  • 1 egg
  • 150 grams butter
  • 1/2 cup honey
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract


  • If you have purchased unroasted cashews, roast your cashews in the oven on 160 degrees for roughly 10 minutes until golden 
  • Preheat the oven to 170 degrees and line a baking tray with baking paper 
  • Take out a large bowl and add in the rolled oats, oat flour, dessicated coconut, almond meal, roughly chopped roasted cashew nuts and baking powder. Mix gently to combine 
  • Melt the butter and honey together in a small saucepan 
  • Crack the egg into the dry ingredients and mix in. Add in the vanilla, then pour over the melted honey and butter. Mix well to combine 
  • Spoon the mixture into balls and press the mix onto the baking tray into the shape of cookies
  • Bake in the oven for roughly 12 minutes until golden 


* You can make oat flour by blending the oats until it becomes a flour 
Able to be frozen: yes – however the texture will change once defrosted 
Tried this recipe?Let us know how it was!

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