I've been on a quest for the perfect gluten-free, vegan cashew butter cookie. And this recipe probably isn't it. But I do like these cookies a lot, and thought I'd share what my friend B and I came up with last weekend.
The combination of cashew butter and banana in this cookie really is lovely; they are soft and sandy and just a wee bit chewy. These are very banana-y, so don't expect a burst of nutty flavor first. The nutty cashew flavor comes at the end and lingers in the back of your mouth until the next banana-y bite. Both B and I think that these little morsels would be amazing dipped in or drizzled with a chocolate glaze, or baked with a chocolate drop or a cluster of chocolate chips in the middle, like a classic peanut butter thumbprint cookie with a Hershey's kiss. Or what about a handful of raw cacao nibs or roasted, salted cashews thrown in the dough? Or a nice beautiful cashew pressed into the top? So many options.
Next time I make these, I'm going to try including a bit of chocolate, but for now, I love the delicious simplicity of this cookie. Oh, and by the way - if you can, wait until these are fully cooled before digging in for the best texture and flavor. They are best eaten within a day of baking for the best texture; after that they become quite soft - but still tasty.
I'm working on a Thanksgiving round up post that features a few delicious recipes - Cashew-Pumpkin Seed Cheese, Apple-Cranberry Relish, and Sweet Potato Crumble Bars. So stay tuned. :) But in the meantime, make some cookies!
Cashnana Cookies a.k.a. Cashew Butter Banana Cookies
yields approximately 3 dozen cookies | adapted from The Allergic Hedonist
1 1/2 cup sorghum flour
1 cup millet flour
1 tsp baking soda
1 tsp sea salt
1/2 tsp xanthan gum (or guar gum)
1 cup well-mashed banana, about 4 small
1/2 cup melted coconut oil (or ghee, butter, or other neutral-tasting oil)
1 cup roasted cashew butter (another nut/seed butter could be substituted)
1/4 cup non-dairy milk (cashew, rice, hemp, etc)
1 tsp GF vanilla extract or flavoring
2 Tbsp agave nectar, maple syrup or other natural liquid sweetener
heat oven to 350 and line baking sheets with parchment.
Whisk together the flour, baking soda, sea salt, and xanthan gum until light and well mixed. Place the banana, oil, cashew butter, milk, vanilla, and liquid sweetener in a bowl and mix with a handmixer or standmixer. Then slowly add flour bit by bit and mix until a thick dough forms. It should be the consistency of traditional peanut butter cookie dough. It will be a bit oily, from the cashew butter and oil - don't worry, it doesn't end up as an oily cookie.
Roll into 1 1/2-inch diameter balls, place on a baking sheet 3 inches apart. Flatten with a fork, then bake 13-14 minutes in a preheated oven. If you are baking two pans at once, rotate them half way through.
Remove from oven and let cool completely before eating - they are best fully cool. Best eaten within 24 hours of baking.