I am surrounded by suitcases, scattered clothes, and the sense that I am forgetting something vital. It can only be one thing, of course: the hell that is packing. I hate it with a passion veering on angina. Seriously. Summer clothes that I have had for years suddenly become invisible; dainty peep-toes and sandals vanish; nothing I have seems to go with anything.
‘Bag lady goes on holiday’ is the look I usually sport.
We are off to beautiful Split tomorrow, but what I didn’t want to forget was to write and schedule for posting this quick, incredibly easy recipe. The approval ratings from Instagram ‘likers’, and from select friends and colleagues who sampled a batch, have made me prioritise this above a last-minute St Tropez spray tan (£15 special offer!) and the need to acquire an instant capsule wardrobe. The things I do for you. 😉
This is a naturally grain-free, vegan winner of a recipe. Lower sugar, too. No special ingredients, no funny binders, no tricksy method: just blend, press onto a tray and bake. And wait a wee bit for them to cool and crisp. That last bit is the hardest. At least for us.
The recipe makes a baker’s dozen (13) so nick one extra for yourself. I won’t tell. Oh, I should at this point mention, as with many vegan, grain-free sweet treats, these are not ‘diet food’. So, if you are minding the calories or kilojoules, remember to exercise portion control. Says the lady who ate 5. 🙂
Now, where did I lose my razor…
Cashew and Coffee Cookies (grain-free & vegan)
Make these with any mild nut or seed butter that you like (walnuts and pumpkin seeds are a bit overwhelming on their own, I think), or in combination. If you wish to use whole nuts like I did, the instructions are at the bottom of the recipe. Otherwise, use a jar of good quality nut butter. Suggestions for fancying them up are included too.
250g (1 cup) cashew butter or other nut or seed butter (here’s my adaptable recipe for sunflower seed butter)
3 tbsp best maple syrup
1/2 tsp baking powder
1 tsp vanilla extract
1 & 1/2 tsp coffee extract (more to taste)
Pinch of salt
Chocolate-covered coffee beans, freshly ground ‘chunky bits’ of coffee, or a mix of espresso powder and cocoa powder – to top if you wish
1. Preheat the oven to 160C (fan)/180C/350F. Line a baking tray with baking parchment.
2. Place everything but the toppings into a blender or food processor and blitz until smooth.
3. Roll the dough into 12-13 balls and press onto the lined tray with a fork. They may split a bit on the edges so push them back together a little with the flat of your hand. Press a coffee bean into each cookie – or sprinkle with ground coffee. Bake in the oven for 10 minutes then leave to cool on a counter-top. The cookies won’t brown, but when you leave them to cool they crisp up like shortbread. Also, they don’t take much rough handling so ease them off the tray with care.
4. If you haven’t topped with coffee beans or ground coffee, sprinkle over some espresso powder and cocoa. These keep for a couple of days in an airtight container. In theory.
Making with whole nuts or seeds – use 1 1/2 cups of nuts or seeds, lightly toasted in the oven for 6 minutes.
Variations – fold in a handful of mini chocolate chips; top with halved nuts or some seeds; ditch the coffee flavour and stick with vanilla (increase by 1/2 tsp) or add in some cinnamon or cardamom (both!).
Equipment – I used my Froothie Optimum 9400 ‘super blender’ but you can use any high-powered blender or heavy-duty food processor. This is more vital if using whole nuts or seeds, but is also highly recommended with heavy – potentially motor-challenging – ingredients like nut butter. Both my blender and my Froothie Optimum 600 juicer get used daily – sometimes more. I shall be posting more recipes using these “powerful beasts” very soon, but do know that these and previous blender recipes can be used in other high-powered blenders/juicers, and I will give adaptations for those without such equipment.
44 thoughts on “Cashew & Coffee Cookies”
these look sooo yummy!
Yummy cookies. Happy travels lovely xx
These look amazing, can’t wait to try them!
Thank you 🙂
Great cookie recipe…these look delish!
Oh yummm! <3
I think I will make this for my knitting club, they are definitely something nobody there ate before. and even if not diet at least healthier than the normal cookies. Coffee… mmm, can’t wait to taste them.
Yes, any homemade cookie is better than bought as you know what’s in them. In this case, loads of protein and some healthy fat. 🙂
I loved this post, Kellie. You’re so funny, and yes packing really is the worst. Such an easy and tasty cookie. Just finished a batch of cashew butter, must make more now!
Thanks so much Katie. These are now my favourite – and easiest – best cookie. Homemade cashew butter is totally divine. I could do with some now here in Split!
Love your new photo!
Aw thanks Linda. I hate getting my photo taken but it was my bezzie, so I sat still for once.
I don’t understand what holds the nut butter together for baking. I mean wouldn’t it be like baking a spoonful of peanut butter?
It just does hold, Barbara. It changes texture when it bakes too. No oiliness at all and it all goes quite light and “short”
What excellent timing. I had my spinning group (as in spinning wool) over last night and one of my friends is dairy and gluten allergic. Not only did she enjoy them but all the rest of us did as well. BTW I used up left over nuts to make the butter, a combination of pine nuts and sunflower seeds worked a treat!
I must try these!!
Such a gorgeously cute recipe – I know you are enjoying Split, can’t wait to hear more.
Thanks Ren. I have 2 kilos of Croatian cherries in my freezer now. I’m surprised I wasn’t stopped at customs!
what a beautiful recipe. Have enjoyed your pictures from Croatia- sounds like you had a wonderful family time!
Thanks so much, Nazima. We had a BRILLIANT time. Our second visit to Croatia, and definitely not our last. Thanks for stopping by.
Oh Dang these look so good! Kelli – I am going to give you my husband’s packing advice that he instilled in me early in our marriage: throw some #%$#&t in a suitcase and just go! I hope you have a mahvelous time!
Haha! That was about the sum of it! We had a great time. Packing for home is so easy: stuff and zip!
These are the perfect blend of my husbands love for coffee and my love for cashews! It’s our perfect cookie 🙂
Two birds with one cookie! 😉
these look so yummy I need to try them!
Simply delicious! Few ingredients and healthy. These look great!
I was staring at this picture for a whole day – they look absolutely gorgeous and yummy . I’m gonna bake them tomorrow 🙂
Do let me know how you like them, Ania. Thanks for stopping by 🙂
I absolutely love recipes like this! Thanks for taking the time to post such mouth-watering photos 🙂
My absolute pleasure, Justin. I am happy that you like them. 🙂
I could eat this cookie mix raw it looks so good. Any sweet thing with coffee is a winner for me. I love it as much in desserts and cookies as I do drinking it. Your trip to Croatia looked amazing, I must go there!
Thanks so much, Laura. I admit that I did have a nibble on the raw dough!
These look so cute and delicious. I can’t wait to try!
Can’t get over how simple these cookies are and how delicious they look! I can imagine me eating half the dough before it manages to make its way into the oven 😛 xx
Ahhh, I really hate packing too , but it sounds as though it was well worth the pain. I’m trying to get my head around the fact these cookies are essentially just nut butter. Wow. No wonder they were delicious.
That’s why I urge portion control! Normally I don’t mention things like that – or post calories – but, yup these are not for dieters or those who can’t exercise restraint!
Two of my favourite flavours combined, how could I not love these?
I must tell you, these are proving to be the most popular cookie I’ve made. The only change I made is that I use agave syrup, not maple (because I didn’t have any maple.)
I use whole nuts, roasted then ground down in my run of the mill food processor, so the texture is more chunky, but it just works. Every time.
The protein addicts at work love them, I love them, and recently I made a batch for a friend who is in hospital fighting to recover from a double stroke. He had to work his way up to them, but when he could chew and swallow, they made his face light up. He is apparently hoarding the ones I took him, so this weekend I’m making him a double batch.
Wow that is amazing to hear, Lisa. I know of course from Instagram that you’ve enjoyed them and made them your own, but I am so chuffed colleagues and your friend in hospital like them too. Thanks so much for taking the time to let me know, and so publicly! Tell your friend I wish him a speedy recovery. 🙂
The second batch for him is cooling now. I’d make another batch, but it’s late at night, and the food processor is too noisy. 🙂
Colleagues have been demanding more!
I *cannot* wait to try these, oh my goodness!! Thank you for sharing
Report back, okay? 🙂