Lemon Coconut Cashew Butter Cookies

These little cookies make me so happy. They have a texture similar to that of a peanut butter cookie, but they're not loaded with sugar and white flour, so you can feel good about eating them. Bring something like this to holiday gatherings, and you won't feel the need to try a little bit of each of the seven different cakes and pies your Aunt Doris brought to the occasion. For me, a big family meal doesn't feel complete without dessert, so I love to bring these to gatherings so that everyone else can enjoy a healthier (but still delicious) alternative to apple pie a la mode. 

1 cup Lemon Coconut Cashew Butter 

2 tablespoons honey

1 whole egg

1/2 teaspoon baking soda

1/2 teaspoon sea salt

4 scoops stevia (you can adjust the level of sweetness to your taste)

Optional: 1/2 cup sugar-free, dairy-free chocolate chips (like these, which are sweetened with stevia)

1. Preheat oven to 350 degrees. In a medium mixing bowl, combine all ingredients until well blended. 

2. Scoop batter out by spoonfuls onto an ungreased baking sheet. (You can use parchment paper or a silicone mat for easier cleanup and removal.) The dough will be much more sticky than traditional cookie dough--don't worry, it's supposed to be! 

3. Bake cookies for 8-10 minutes, rotating the sheets about halfway through to ensure they bake evenly. 

4. When the cookies are an even golden brown, remove them and leave them to cool for about 10 minutes. These are more crumbly than traditional cookies, so if you try to remove them too soon, they may fall apart on you, but they will firm up as they cool. 

That's it! I hope you find that these, and other alternatives, are helpful in making the holidays healthier while still enjoying some treats! 

Write a comment

Comments: 20
  • #1

    Mary Tonningsen (Monday, 17 November 2014 18:11)

    I have a question about the stevia: when you say 'scoops' - what size scoops are you talking about? Some stevias are really concentrated and come with a teeny-tiny scooper, some stevias are measured more like regular sugar. Or if I have packets, do you have any idea how many packets to use? Currently I have both the kind with a teeny scooper and the packets. Thanks for any help you can give!

  • #2

    Cassandra Ibarra (Monday, 17 November 2014 20:31)

    Hi Mary! Thanks for the question--I should have been more clear! I use my teeny-tiny scoop. As far as I know, the stevia that measures out like sugar is blended with other things, sometimes erythritol, maltodextrin, or dextrose. I prefer to use the pure stevia.
    If you try the recipe, I'd love to hear what you think, or if you used any modifications!

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