I love cookies and so do my family and friends! My ongoing cookie challenge requires them to taste decadent, appeal to the unhealthiest of cookie monsters, and nourish the body. Oh and being gluten free and low glycemic is really important too. Luckily I love a kitchen challenge!
Yesterday, after a trip to our local farmers market and an alfresco lunch of my summertime frittata, I really fancied a cookie! A search in my pantry came up empty for my usual staple cookie ingredient, almonds. Luckily a bag of cashews peeked out and I thought I would give them a whirl. In the blender they went with a few tablespoons of coconut sugar, a pinch of sea salt and baking powder, and a couple tablespoons of softened butter. I rolled them into balls and placed them into the oven. The smell was heavenly. I could hardly wait until they had cooled before I bit into one and they were moist, just sweet enough, and had a lightness about them. However mid bite a memory of eating a jammy dodger in the UK drew me to make a slight thumb indent on each of the remaining cookies and top them with a dollop of raspberry or apricot all fruit jam. This touch really elevated them into the craveable cookie category in my house. The dozen cookies flew off the counter in no time! If cashews aren’t your thing or are not readily available you can substitute another type of nut or sunflower seeds. These cookies can be made dairy free or vegan too by swapping out the butter for coconut butter. Whip up a batch and your friends will ‘go nuts’ for them!
Jammy Cashew Cookies
Makes 11-12 cookies
1 heaping cup (4.5 oz) raw unsalted cashews
2 tbsp coconut sugar (preferably Big Tree with vanilla beans)
2 tbsp softened grass fed unsalted butter
1/2 tsp aluminum free baking powder
a pinch of sea salt
all fruit jam of your choice
Place cashews and sugar in a blender and blend on high until as fine as flour. Mix in baking powder, sea salt, and softened butter until thoroughly combined. Roll into 1 inch balls and place on baking parchment paper on a baking sheet. Bake at 350F/170C for 5-7 minutes until lightly browned. Remove from the oven and press indentations on each cookie with the back of a small spoon or your thumb if you cook like Julia Childs! Fill each indentation with a little jam of your choice.
This recipe can be done with other nuts instead of cashews and the butter can be swapped out for coconut butter for a dairy free or vegan option.
