Coconut Cashew Rounds
Prep Time: 30 min
Total time: 60 min
Makes: 3 dozen rounds
Ingredients:
½ cup cashews
½ cup almonds
2 cups coconut (unsweetened)
¾ cup coconut sugar
¼ cup cassava flour
3 T vanilla extract
2 T water
1 t almond extract
What you will need:
food processor, parchment paper, two baking sheets
Optional:
cookie scoop, something other than a measuring cup to press down the cookies
Instructions:
Preheat the oven to 325°. Line two baking sheets with parchment paper and tear one more sheet of parchment paper off to cover cookies when pressing.
Add the almonds to the food processor and process for 30s-1min. Add in the cashews and pulse for another 1-2min until it looks as if it’s sticking together, but not pasty.
Add in the remaining ingredients and process until you see it sticking to the sides of the processor. (Feel free to taste the dough to see if you would like to add any more vanilla, almond or coconut sugar.)
Roll the dough into 1” balls and place on lined baking sheet 2” apart. The dough will be very sticky, but should roll well.
Once your cookie sheet is full, place the extra sheet of parchment paper over the pan and gently press down each ball of dough. I recommend a 1 cup measuring cup, as long as the bottom is flat! (You may make them as flat as you like, but note the flatter you press them, the less time they will take to bake.)
Once all cookies have been pressed, remove the top layer of parchment paper and place cookies in the oven for 8-10 minutes. If you would like chewy cookies, err toward 8 minutes.
Cookies are best eaten at room temperature, but can be stored in an air tight container in the refrigerator for 1-2 weeks or the cabinet for 5-7 days. (Truly, I am not sure mine ever last this long, so may not be entirely accurate! ☺)
Additional recommendations to add:
Recipe can be done entirely with cashews or almonds. Cashews tend to give them a sweeter taste and the almonds tend to be less sweet, but still good.