Cashew thumbprint cookies 

http://calgaryavansino.com/recipes/cashew-thumbprint-cookies/

  • Serves

    makes 15 servings

  • Preparation Time

    10-15 minutes

Ingredients

  • 100g plain cashews
  • 3 tbsp coconut oil, softened
  • 2-3 Medjool dates, pitted
  • 2 tbsp plain sunflower seeds (not flavoured or roasted)
  • 1 tsp vanilla extract
  • pinch of salt
  • 75g rolled oats (gluten-free if possible)
  • 3/4 cup plain cashews
  • 3 tbsp coconut oil, softened
  • 2-3 Medjool dates, pitted
  • 2 tbsp plain sunflower seeds (not flavoured or roasted)
  • 1 tsp vanilla extract
  • pinch of salt
  • 3/4 cup rolled oats (gluten-free if possible)
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My kids are my most trusted recipe testers – I try everything on them first. Sometimes I get a ‘that’s OK’ or ‘that tastes weird’, but these super-easy raw cookies got a ‘Mummy, these are delicious! Can I have another?’, so my bet is you’ll like them too.

All you need is a food processor and a refrigerator to make these tasty little bites. Traditional ‘thumbprint’ cookies are topped with jam but these aren’t exactly traditional! I personally like them left plain and just dusted with a bit of cinnamon or cacao powder, but you could also top them each with an individual raspberry, a blueberry, a whole cashew or a small chunk of dark chocolate or carob.

Simply throw everything – except the oats – in a food processor and blend until it has the consistency of a thick paste. Scrape down the sides of the food processor a few times as needed.

Then add the oats and pulse again until everything is blended. If at this stage the mixture doesn’t quite hold together sufficiently, add another date and pulse again.

With your hands, roll the dough into 15 small balls and place on a baking sheet. (I usually put baking parchment down on the baking sheet just to make cleaning up easier.) Push down the centre of each cookie with your thumb.

Place the sheet in the refrigerator for 2-6 hours, until firm, and keep the cookies stored there afterwards in an airtight container. They will last for 7 days.

Recipe extracted from Keep It Real by Calgary Avansino (Yellow Kite). Photograph by Kristin Perers.