I am sure if I want to call these cookies or brownies. Either way, these are great!
They are light and fluffy and brownie like but I was meaning them to be cookies!
The Ingredients:
1 cup cashew butter
1/4 cup unsweetened cocoa powder
1 cup coconut flour
2 large eggs
1/4 cup molasses (honey or maple syrup)
1/2 dropper of Stevia liquid
2 TBSP coconut milk (almond milk or raw milk would do) I did not measure this. The dough was a little dry so I added it... You may need 3 TBSP
1 tsp vanilla extract
1 tsp baking soda
1/4 cup shredded coconut
Optional:
1/2 cup chopped cashews
1 cup chocolate chips, carob chips, chocolate chunks
1/2 cup shredded coconut
The Directions:
Preheat oven to 350º F and line baking sheets with parchment.
In a large bowl, cream together cashew butter, cocoa, eggs, maple syrup, stevia, vanilla, coconut flour, coconut milk, salt, and baking soda until smooth. Add cashews and chocolate chips/chunks and stir until well combined.
Scoop by the tablespoon onto a well-greased or parchment lined baking sheet. If desired, place a couple of cashews on top of each cookie, because it looks sexy once they bake. Place in pre-heated oven and bake for about 12 minutes (if baking two pans of cookies at once, rotate between racks after 6 minutes). I baked for minutes and ended up with a soft, moist, chewy cookie. If you prefer a more crisp cookie, bake a couple minutes longer.
Let cool a few minutes on the sheet before transferring to wire cooling rack; let cool completely before eating. Store cooled cookies in a well-sealed container.
ENJOY!!!!
ENJOY!!!!
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