I am sitting in a big fluffy hotel bed in New York right now and have to admit that I am feeling pretty awesome about it. I have magazines, my laptop, the remote, my phone (think I need much stimulation?) and my kindle spread out in a semi-circle around me. And I don’t have any kid- guilt (what happens when moms travel) because they are home with their dad. Ahhhh. It feels good to have a little time to myself. Even if it is just for a couple of days and I am working all day- any mom knows that these kind of quiet nights are worth their weight in gold!

Dark Chocolate cherry Cashew CookiesYou know what else is worth their weight in gold? These cookies are. I know, because I shoved two if them in my purse before I left for the airport yesterday. Since they are jam packed with nutritious stuff like cashews, cherries, coconut, bananas and good-old heart healthy Dark Chocolate- I just treated them like I would a power bar or something. Fair enough right? Maybe? Dark Chocolate cherry Cashew Cookies

These are just the richest, chewiest most delicious cookies, and I think you will be so impressed by the texture and flavor even though they are gluten free and vegan. These are the real deal guys, you have to try them!!

Dark Chocolate cherry Cashew Cookies

 

Recipe: Cashew Dark Chocolate Cherry Cookies, GF and Vegan

Ingredients

  • 1 ½ cups cashew butter
  • 2 cups sugar (I used beet sugar)
  • 1 stick vegan butter, at room temp
  • 1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons hot water- let sit for 5 minutes until you have a jelly)
  • 1 mashed banana
  • 1 tablespoon vanilla
  • 4 ½ cups Gluten Free oats, pulsed in a food processor until half way ground up
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • ¾ cup unsweetened shredded coconut
  • ¾ cup toasted salted whole cashew
  • 10 ounces dark chocolate (I used vegan chocolate)
  • ½ cup dried cherries

Instructions

  1. Preheat the oven to 350 degrees, and prepare two sheet pans with parchment paper or silpats.
  2. In the bowl of a standing mixer, beat together the cashew butter, sugar, vegan butter, mashed banana, chia egg and vanilla until really well combined.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, mix well. Add the dry ingredients to the bowl and mix into the batter.
  4. Add the whole cashews and the chocolate and cherries and mix to combine. Scoop the dough by large rounded spoonful (I used a 2 inch ice cream scoop).
  5. Bake the cookies for 10 minutes at 350 degrees (do not overbake!) and then let cool before removing from the sheet pan. Store in an airtight container for up to a week or freeze.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

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Categorized: Chocolate, Dessert, Recipe Index, Vegan
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I am sitting in a big fluffy hotel bed in New York right now and have to admit that I am feeling pretty awesome about it. I have magazines, my laptop, the remote, my phone (think I need much stimulation?) and my kindle spread out in a semi-circle around me. And I don’t have any kid- guilt (what happens when moms travel) because they are home with their dad. Ahhhh. It feels good to have a little time to myself. Even if it is just for a couple of days and I am working all day- any mom knows that these kind of quiet nights are worth their weight in gold!

Dark Chocolate cherry Cashew CookiesYou know what else is worth their weight in gold? These cookies are. I know, because I shoved two if them in my purse before I left for the airport yesterday. Since they are jam packed with nutritious stuff like cashews, cherries, coconut, bananas and good-old heart healthy Dark Chocolate- I just treated them like I would a power bar or something. Fair enough right? Maybe? Dark Chocolate cherry Cashew Cookies

These are just the richest, chewiest most delicious cookies, and I think you will be so impressed by the texture and flavor even though they are gluten free and vegan. These are the real deal guys, you have to try them!!

Dark Chocolate cherry Cashew Cookies

 

Recipe: Cashew Dark Chocolate Cherry Cookies, GF and Vegan

Ingredients

  • 1 ½ cups cashew butter
  • 2 cups sugar (I used beet sugar)
  • 1 stick vegan butter, at room temp
  • 1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons hot water- let sit for 5 minutes until you have a jelly)
  • 1 mashed banana
  • 1 tablespoon vanilla
  • 4 ½ cups Gluten Free oats, pulsed in a food processor until half way ground up
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • ¾ cup unsweetened shredded coconut
  • ¾ cup toasted salted whole cashew
  • 10 ounces dark chocolate (I used vegan chocolate)
  • ½ cup dried cherries

Instructions

  1. Preheat the oven to 350 degrees, and prepare two sheet pans with parchment paper or silpats.
  2. In the bowl of a standing mixer, beat together the cashew butter, sugar, vegan butter, mashed banana, chia egg and vanilla until really well combined.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, mix well. Add the dry ingredients to the bowl and mix into the batter.
  4. Add the whole cashews and the chocolate and cherries and mix to combine. Scoop the dough by large rounded spoonful (I used a 2 inch ice cream scoop).
  5. Bake the cookies for 10 minutes at 350 degrees (do not overbake!) and then let cool before removing from the sheet pan. Store in an airtight container for up to a week or freeze.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)