This recipe is an adaption of the Butternut Cookies on the I Quit Sugar blog. The original recipe was okay, but the coconut flour gives it that horrid dry mouth feel, and the recipe uses a whole jar of cashew butter. I don’t know about you, but I can’t afford to spend $6 on just one ingredient for a batch of cookies.
This adaption makes a flaky, buttery, pastry-like cookie. The girls devoured them, so that’s always a good sign.
- 300g spelt flour
- 1/4 tsp baking powder
- 4 tsp rapadura sugar (or xylitol for sugar free)
- pinch of salt
- 50g cashew butter
- 100g butter (or nutlex for dairy free)
- 2 tbs coconut oil
- 2 eggs, lightly beaten
- 2.5 tsp vanilla extract
- Preheat oven to 180c, and get a baking tray ready
- Mix all the dry ingredients in a bowl
- In a small saucepan, melt the cashew butter, butter and coconut oil. Make sure it is over a very low heat.
- Make a well in the centre of the dry ingredients and add the butter mix, eggs and vanilla essence. Stir well.
- At this stage you should probably rest the dough in the fridge a little bit, but we just went right ahead and rolled it. Up to you.
- Roll out half the dough between two sheets of baking paper, until it is about 4mm thick
- Using cookie cutters, cut out the biscuits and use an egg flip to lift them gently onto the baking tray.
- Bake in the oven until golden brown and crispy. (Sorry I didn’t time it. We did a basic clean-up and read two books if it helps)
- Allow to cool on the tray
NOTE: I froze the other half of the dough so we have some ready for another day.