Recipe: Cashew chip cookies with white chocolate & cranberries

These cookies are made using cashew flour and are completely free of wheat flour. The cashew flour combined with the sugar gives them a wonderful caramel flavour. But be warned: they're addictive! Recipe by Sarah-Vanessa, Velvet & Vinegar

Ingredients for 15 cookies

• 150 g cashew flour/ground cashews
• 1 pinch of salt
• 1 tsp baking powder
• 1⁄2 tsp bicarbonate of soda
• 75 g date sugar or cane sugar
• 80 g (vegan) butter
• 100 g white (vegan) chocolate
• 50 g dried cranberries
• Instructions

Instructions

1. Pre-heat the oven to 180°C.
2. Combine all the dry ingredients in a bowl.
3. Cut the butter into small pieces and add it to the dry ingredients.
4. Roughly chop the white chocolate.
5. Add the chopped white chocolate and cranberries to the bowl.
6. Use your hands to mix everything, creating a dough.
7. Line a baking tray with baking paper. Break off small pieces of dough and shape each piece into a ball, keeping each one at roughly the same size throughout. The best way to do this is to use an ice cream scoop to measure out the dough. Arrange the dough balls on the sheet of baking paper.
8. Place the baking tray on the middle rack of the oven and bake for 10-12 minutes.
9. Remove the cookies from the oven and allow to cool completely.

Store your cooled cookies in an air-tight container or tin. They'll keep for around one week.

So, what is cashew flour, you ask? For more information on this byproduct and how it's made, visit our blog.