Coconut Cashew Oatmeal Cookies + Coffee on a crisp fall afternoon, yes?!
As the weather cools it gives me a great excuse to turn on the oven. As if I needed an excuse!
I’ve been playing around with dairy free and gluten free cookie recipes lately. Primarily to fit into the current dietary requests made by my husband, but also so we all can feel good about eating cookies too!
This is the first one we made the other day. It can be made with any nut butter, but cashew is silky smooth and buttery – so that is my nut butter of choice. And as always, you can use regular or whole wheat flour if you’re not going gluten free. I have some sweet potato cookies on the agenda soon too!
- 1/2 cup all- purpose or whole wheat flour Gluten Free Option: 1/4 cup coconut flour, 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup cashew butter or other nut butter**
- 1/4 cup dark brown sugar
- 1/4 cup almond milk**
- 1/2 tsp vanilla extract
- 1/2 cup old fashioned rolled oats toasted
- 1/2 cup flaked coconut toasted (use half this amount if you have shredded coconut)
- 1/3 cup dried fruit chopped (I used dried tart cherries in half and dried blueberries in the other half)
- 1/2 cup chopped pecans I used 1/4 cup and put them only in the blueberry version
- optional: 1/4 cup white chocolate chips if not vegan
Heat oven to 350 degrees.
On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside.
Line a large baking sheet with a baking mat or parchment paper for the cookies.
In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
Bake cookies for 10 minutes or until they are set and golden brown around the edges.
Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
**Since nut butters vary in thickness - you may need to add a couple tablespoon of extra almond milk to get the dough to come together.
Recommended: Freeze the dough balls for late afternoon snack-time, just bake an extra couple minutes!