2/13/19

Cashew Butter Cookies | SCD + Paleo

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Cashew butter may be by far one of my favorite foods. It makes the perfect snack for a mid-afternoon pickup, especially when it is paired with apples. I love to add a spoonful to my morning smoothie and when it comes to baking, it is a great ingredient to have on hand. And if you don't have a jar of cashew butter it is the easiest to make! Just toss your raw cashews into a food processor or blender and let it go until it is thick and creamy.

Health Benefits of Cashews
+ Cashew nuts have a lower fat content and a higher protein and carbohydrate content than most other nuts. The fat that they do contain is mostly derived from oleic acid, a monounsaturated oil with known benefits in protecting against heart disease and cancer.
+ They are a good source of protein, magnesium, potassium, iron, and zinc.
+ Cashews contain a class of compounds called phytosterols, compounds similar in structure to cholesterol that can reduce the absorption sites for dietary cholesterol in the gut and thus inhibit the body’s absorption of LDL.
+ The copper in cashews helps to manufacture various enzymes involved in hemoglobin and collagen formation. Collagen is the main structural protein found in hair and skin that gives it elasticity.

I was experimenting with cashew butter and wanted to bake a cookie that was similar to a peanut butter cookie because unfortunately my son is not crazy about peanut butter. The first batch I made was gone in under an hour and all the kids, including my husband, said this recipe was a keeper. For the second batch I decided to add a cacao drizzle on half of the cookies and it was the perfect combination with the cashew butter and rich honey flavor. Please note, cacao is not SCD compliant, but we have been able to tolerate it well. For more info on cacao you can read THIS post.

Cashew Butter Cookies
SCD, Paleo, Refined Sugar-Free, Gluten-Free
yield: about one dozen cookies

INGREDIENTS:
1 1/2 cups almond flour
1/4 ts salt
1/4 tsp baking soda
1/3 cup cashew butter
1/2 cup honey
1 large egg
1 tsp vanilla
chopped nuts or almond slivers (optional)

DIRECTIONS:
1. Heat oven to 375 degrees and line two baking trays with parchment paper.
2. In a medium bowl whisk together the flour, salt and baking soda.
3. In the bowl of an electric mixer beat the cashew butter, honey, egg and vanilla for about 2 minutes until smooth and creamy.
4. Reduce the speed and add the flour mixture until combined.
5. Using a tablespoon, drop the dough, 2 inches apart, onto prepared baking trays. Sprinkle with chopped nuts or almond slivers if desired. Bake until lightly brown, about 8-10 minutes.
6. Cool and enjoy.

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