Coconut Cashew Cookies
These coconut cashew cookies are the perfect example of how simple ingredients can create something truly special. With just five wholesome ingredients, this recipe comes together in a food processor. Naturally sweetened with a touch of honey and the subtle, buttery sweetness of cashews, these cookies are completely gluten-free, grain-free, and free of refined sugars
A wonderful treat made with no refined sweeteners and only 4 ingredients. These cookies are natural sweet from the cashews and only need a touch of honey. I add the lemon zest which everyone seems to love. These little cookies are impressive in flavor when you look at the simple ingredients. You don’t need to bake them too long, trust me, they will harden up after sitting and cooling. They could get crumbly if baked too long. Look for a nice light golden color on the tops.
Why You’ll Love These Cookies
Simple ingredients and it all comes together in the food processor
Good for people eating gluten free, grain free, dairy free, and refined sugar free
Satisfies a sweet craving, and you get some healthy fats at the same time
The cashews bring a natural sweetness
Kids love them too
Ingredients You’ll Need for These Cookies
1 cup shredded unsweetened dried coconut
1 cup raw cashews - you are looking for non roasted cashews, they might not be labelled raw as many nuts have been
1 to 2 tablespoons honey
Pinch of salt
Lemon Zest (optional)
When I make these cookies in large batches every year for the Be Healthy Utah conference, I make 2 batches at a time. The food processor can only handle 2 times this recipe, so keep that in mind if you are going to make multiple batches.
How to Make Coconut Cashew Cookies
Heat oven to 350º F. Line baking sheet with parchment paper
Place the nuts and coconut in a food processor and process on high for about 30 seconds, to get the nuts to start to break down. Scrape down the sides if the mix sticks to the sides.
Add honey and salt and lemon zest if using and process on high until the mixture resembles a very fine, sticky crumb, about 1 minute. The dough will be ready when you can pinch some between your fingers and it sticks together. Keep processing until it is nice and sticky.
Transfer dough to a bowl. Pinch a tablespoon amount of dough and roll into small round balls, pressing down to get the dough to stick together with no cracks. Place balls on baking sheet.
Bake for 8 minutes on the center rack of your oven. Cookies should be slightly brown on top. Remove from oven and cool on sheet for 10 minutes, Dont move the cookies until after 10 minutes, as they will be soft and could crumble.
These cookies get even better the next day. Store in an air tight container
Printer-Friendly Recipe
Coconut Cashew Cookies
A wonderful treat made with no refined sweeteners and only 4 ingredients.
Ingredients
- 1 cup shredded coconut (unsweetened)
- 1 cup raw cashews
- 2 tablespoons honey
- pinch salt
- lemon zest (optional)
Instructions
- Heat oven to 350º F.
- Line baking sheet with parchment paper
- Place the nuts and coconut in a food processor and process on high for about 30 seconds, to get the nuts to start to break down. Scrape down the sides if the mix sticks to the sides.
- Add honey and salt and lemon zest if using and process on high until the mixture resembles a very fine, sticky crumb, about 1 minute. The dough will be ready when you can pinch some between your fingers and it sticks together. Keep processing until it is nice and sticky.
- Transfer dough to a bowl. Pinch a tablespoon amount of dough and roll into small round balls, pressing down to get the dough to stick together with no cracks. Place balls on baking sheet.
- Bake for 8 minutes on the center rack of your oven. Cookies should be slightly brown on top.
- Remove from oven and cool on sheet for 10 minutes, Dont move the cookies until after 10 minutes, as they will be soft and could crumble.
Want more healthy and NAturally sweetened recipes?
Apricot and Coconut Shortbread Bars
Macadamia Coconut Bark
Creamy Lime Vegan Cheesecake
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