GLUTEN-FREE VEGAN FLOURLESS COCONUT CASHEW COOKIES
You'll love this healthy plant-based Flourless Coconut Cashew Cookies recipe made with only 9 clean, real food ingredients and are ready to enjoy in under 30 minutes! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Flourless | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
Provided by Karielyn Tillman
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Nutrition Facts : ServingSize 1 cookie, Calories 181 kcal, Carbohydrate 13 g, Protein 3 g, Fat 14 g, Sodium 79 mg, Fiber 2 g, Sugar 7 g
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
"COCONUT WASHBOARDS" BY FREDA
Many years ago these cookies were sold in a Country local general store, near where we lived. They were sold by the Pound, from a large wooden barrel. They were extra large, plain and semisoft, and Nostalgic as I recall. They are Coconut, which was a real treat in them days. I am sure many of you can recall these cookies, or even...
Provided by FREDA GABLE
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. preheat oven 375 adjust oven racks into 3rds.
- 2. Sift together 1st 4 ingredients, set aside.
- 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
- 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
- 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
- 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
- 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
- 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
- 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
- 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
- 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.
COCONUT CASHEW DROP COOKIES
These are delicious! A more "grown up" kinda cookie. For extra flavor, toast the coconut and/or cashews.
Provided by Parsley
Categories Drop Cookies
Time 20m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
- Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
- Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.
Nutrition Facts : Calories 176, Fat 9.3, SaturatedFat 5, Cholesterol 19.4, Sodium 155.2, Carbohydrate 22, Fiber 0.6, Sugar 13.6, Protein 2.1
JAZMIN'S SUPER HEALTHY EPIC COCONUT CASHEW COOKIES
Healthy cookies that actually taste good? Yes, it's possible. Chef Richard Blais teaches us how to make his wife's nutty and chewy cookies that are packed with wholesome ingredients. Bonus: We don't even need to pull out the electric mixer for this class.
Provided by Richard Blais
Categories dessert
Time 30m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
- Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
- Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
- Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets.
COCONUT CASHEW COOKIES BY FREDA
Coconut cookies of any kind I really enjoy making. I have made these also with Macadamia Nuts for the holidays. These are a light Golden brown delicious cookie.
Provided by FREDA GABLE @cookin4me
Categories Cookies
Number Of Ingredients 9
Steps:
- Note: feel Free to Double this Recipe as I do. PREHEAT oven @ 375. Line baking sheet with parchment paper.
- in med. Bowl Whisk together 1st 4 ingredients ( dry) in a Larger bowl Cream the butter sugar til light and fluffy, Beat in the egg and vanilla til smooth.
- Add flour mixture, & coconut, blend on low speed, till no flour streaks remain.
- Stir in Cashews. Drop by 1 in balls onto baking sheet. flatten only slightly.
- BAKE for 10-13 min. till cookies are a light golden brown around the edges. Let cool 3-5 min, before removing from baking sheet. transfer to you wire rack and cool completely. MAKES about 2 dozen depends on your size of balls.
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