I was aiming for “cookies” with this recipe (and it’s what I’m calling them here in the hippie household) but for the purposes of the rest of the internet reading world, I don’t want to mislead…these are soft chewy sweet bites, but they aren’t really cookies.
They have that stick to your mouth nut butter texture. It’s a drink with milk situation. I made them for myself because I was turning to crappy things in that afternoon lull, but P and V have swooped on them big time (what else is new?).
Cashew white bean “cookies” [vegan, dairy free, soy free, peanut free, sesame free]
Ingredients:
- 1 super ripe banana
- 1 can white beans
- 1 cup cashew butter
- 1 tsp vanilla
- 2 tbsp flax meal
- 1/3 cup coconut sugar
- 8 pitted medjool dates
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup coconut flour
Directions:
Pulse everything in a food processor until it is well mixed. It will be sticky.
Refrigerate for >1 hour. [Don’t skip this part]
Pre-heat oven to 350 degrees F.
Scoop dough onto a greased baking sheet. Should yield ~30 cookies.
Bake for 12-15 minutes.
Wait to cool before moving.
Enjoy. 🙂
