Cashew Joy Cookies
A thick and chewy grain free cookie that is filled with cashews, coconut and chocolate.
Servings: 12 Cookies
- 1 Cup Almond Flour
- 1 Cup Rolled Oats Gluten Free
- 1/2 Cup Cane Sugar
- 1 tsp Baking Powder
- 1 tsp Almond Extract
- 1 Egg
- 1/2 Cup Cashew Butter
- 1/2 Cup Unsweetened Shredded Coconut
- 1/2 Cup Unsweetened Chocolate Chunks
Preheat your oven to 350 degrees
Line a cookie sheet with parchment paper
In your food processor or stand mixer, blend together the almond flour, rolled oats, cane sugar, baking powder, egg, almond extract, and cashew butter. Mix together until it is all incorporated.
Stir in the shredded coconut and unsweetened chocolate chunks.
Roll your dough into cookie dough balls and place about on the baking sheet. With a fork, press down the cookie just a little so they flatten a bit. (Note: these cookies will not spread as much as they will rise, which is why they come out so thick and chewy!)
Place in the oven and bake at 350 degrees for about 15 minutes or until cooked all the way through!
Enjoy warm so the chocolate is melted a bit!