The wonderful thing about these cookies is that the key ingredient (almonds) has TONS of health benefits. They are the perfect amount of sweet that will satisfy your cravings without the guilt and are so healthy you could eat them for breakfast! These cookies are incredibly filling because they are packed with healthy fats, protein, fiber, vitamin E and magnesium. On top of that, almonds lower blood sugar, reduce cholesterol levels, contribute to weight loss and control hunger! You can’t go wrong with the frosting either because cashews provide you with antioxidants that are beneficial to digestive health and contain loads of vitamins including E, K and B6 which is great for an energy boost. Don’t even get me started on the health benefits of coconut oil which is also in this recipe! Did you know that coconut oil actually converts bad cholesterol in to good cholesterols? Amazing right?!
Original recipe is gluten free, wheat/grain free and vegetarian. Vegan recipe: replace butter with avocado oil.
Before you begin: Soak 8 oz (approximately 1 1/2 cups) cashews in water overnight to soften before making frosting.
2 cups (very fine) almond flour
1/4 cup all-natural, unsweetened applesauce
2 tablespoons unsalted butter, softened (or 2 tablespoons avocado oil)
2 teaspoons pure vanilla extract
1/2 cup raw, unrefined honey
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup dark chocolate chips (optional)
8 oz (approx. 1 1/2 cups) cashews, pre-soaked and drained
2 tablespoons coconut oil
4 tablespoons raw, unrefined honey
1 teaspoon pure vanilla extract
8-10 strawberries, quartered
1/4 cup water
Prepare frosting before making cookies.
- Using a high powered blender or food processor, blend cashews, coconut oil, honey, vanilla, strawberries and water until thoroughly mixed. You may have to stop and stir in between blending to make sure all pieces get liquefied. Continue blending until mixture turns in to a frosting consistency. Set aside in refrigerator while you prepare cookies.
- In a mixing bowl, mix almond flour, applesauce, butter (or avocado oil), vanilla, honey, salt, and cinnamon (optional). Once thoroughly mixed you may add chocolate chips if you desire.
- Using a spoon, scoop portions out (about 2 tablespoons) and roll in to a ball and then flatten in to a circular shape with your hands. For thinner, crispier cookies use only 1 tablespoon of cookie mixture.
- Place on greased cookie sheet and bake at 350 for about 15 minutes, or until edges of cookie begin to crisp and brown. Convection ovens may take less time.
- Remove from oven and allow to cool.
- Using a spoon, dollop about a 1/2 tablespoon of frosting on to the center of the cookie, then use the bottom of the spoon to spread frosting to outer edges of the cookie in a circular motion.
Yields about 6 cookies. Keep refrigerated.