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Jane Houston

GF Roasted Cashew & Coconut Cookies

5 from 1 vote
GF
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Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. If you have purchased unroasted cashews, roast your cashews in the oven on 160 degrees for roughly 10 minutes until golden 
  2. Preheat the oven to 170 degrees and line a baking tray with baking paper 
  3. 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 
  4. Melt the butter and honey together in a small saucepan 
  5. 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 
  6. Spoon the mixture into balls and press the mix onto the baking tray into the shape of cookies
  7. Bake in the oven for roughly 12 minutes until golden 

Notes

* 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