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.
CASHEW BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
- Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
- Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.
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
CASHEW COOKIES
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
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