Cashew Coconut Date Cookies

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* Exported from MasterCook *

 

Cashew Coconut Date Cookies

 

Recipe By : Natural Health, September 2000

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Eggfree

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups oats, ground fine or oat flour

1 cup unbleached all-purpose flour

1/2 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

1/2 teaspoon ground cardamom

1 cup natural unsalted cashew butter

3 tablespoons water

1/2 cup maple syrup

1 teaspoon vanilla extract

1 cup granulated cane juice (Sucanat)

2/3 cup Spectrum Spread or other nonhydro-

genated margarine

2/3 cup unsweetened coconut -- grated

1/2 cup pitted dates -- finely chopped

approximately 40 cashew halves

 

Preheat oven to 350º. In small bowl, stir together ground oats, flour,

baking powder, baking soda, salt, and cardamom; set aside.

 

Use electric mixer to beat cashew butter and water together in large

bowl until smooth. Add maple syrup and vanilla and beat until well

blended. Add granulated cane juice and Spectrum and beat until

incorporated.

 

Add dry ingredients and beat on low speed just until completely

blended. Stir in coconut and dates.

 

Drop dough by tablespoonfuls (or use a 1¼-inch diameter scoop) onto

baking sheets lined with parchment paper. Press down lightly on each

dough ball with your fingers and nestle one cashew half, curved side up,

into each piece of dough.

 

Bake until tops are lightly browned but cookies are still slightly soft,

10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight

container for several days.

 

Makes about 40 cookies.

 

Per Serving: 129 calories, 2 g protein, 7 g fat, 16 g carbohydrates, 1

g fiber, 66 mg sodium, <1% vitamin A, <1% vitamin C, 1% calcium.

 

MCFormatted by Natallie <earthspectrums

 

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NOTES : (magazine notes) These are my favorite--the cardamom goes really

well with the cashew butter. You can purchase cardamom ground or buy it

in the pod, which keeps it fresher. Break the pods open and crush the

small black seeds with a mortar and pestle. Cashew butter's rich,

subtle flavor makes it worth the extra expense. Be sure to use moist

dates.