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!
- 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.