Coconut Cashew Cookies

Coconut Cashew Cookies (Vegan, Gluten-Free, Grain-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

Print recipe

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

• 1 1/2 cup organic raw cashews
• 1 cup organic shredded coconut
• 1/3 cup organic granulated sweetener
• 1/4 teaspoon organic vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon pink himalayan salt
• 1/4 cup organic coconut oil (melted/liquid)
• 2 tablespoons organic full fat coconut milk

Directions

Step 1

Add the cashews and coconut flakes in a food processor and pulse until they are coarse and crumbly. Add the sweetener, vanilla extract, pink himalayan salt and baking soda to the cashew/coconut mixture in the food processor and pulse again until everything is well combined. Add the coconut oil and coconut milk to the processor and pulse again until everything is well combined. Using a spoon, take a small amount of the cookie dough into the palms of your hand and roll gently into a ball shape. After you put them on the baking pan, gently press down the cookies slightly (they will flatten out more while they are baking). To prevent them from burning on the bottom, put the baking sheet with the cookie dough on top of another baking pan. Bake at 350 degrees for approximately 8 - 10 minutes, keeping an eye on them so they don't overcook/burn. Remove them from the oven and let them sit for 5 - 10 minutes or until they cool completely. DO NOT try to remove them while they are still warm, they will crumble and break apart. Once they are cool, move them to a cooling rack so they will get crisp. Enjoy!