They were meant to be "cashew cookies", but my friend thought of a better name for them - a casual nibble with zero guilt, because they are gluten free, flour free and with no added sugar whatsoever. Eat them for breakfast, snack or dessert.
They really are yummy, seriously!
Ingredients:
- 3 cups of raw, unsalted cashews
- 1 cup of unsweetened dried coconut
- 2 large bananas
- 1 egg
- 2 tsp of vanilla extract
- 2 tsp of cinnamon
- 1/4 tsp of salt
- 2 tbsp of almond milk
Step 1: Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Step 2: Grind cashews in food processor with some small chunks remaining.
Step 3: Transfer to a bowl and mix in shredded coconut.
Step 4: Combine bananas, egg, vanilla extract, cinnamon, salt in a food processor and blend to create a thick, brown paste.
Step 5: Pour the paste over the cashew-coconut mixture. Mix well.
Step 6: Add almond milk to add more moisture to the mix.
Step 7: Scoop 1 Tbsp of mixture at a time to cookie sheet. Flatten them and make sure they are not too thick. You should have about two dozen cookies.
Step 8: Bake for 30 minutes or until golden brown. Let them cool completely and store them in the fridge.
