Coconut Cashew Cookies

Written By Elise Blight

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PREP TIME 20 minutes SERVES Makes 8

COOK TIME 12 minutes DIFFICULTY Easy

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INGREDIENTS

• 2 chia eggs (2 tbsp Organic Road chia seeds, 6 tbsp warm water) ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 1/3 cup oat flour or oat bran⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 2 tbsp Organic Road coconut sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tsp ground Organic Road cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1-2 tbsp Organic Road coconut oil, melted⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tsp vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀

• ½ cup cashew butter⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Pinch of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀

• ¼ cup Organic Road coconut chips (and more for topping)

METHOD

1. Preheat the oven to 180 degrees celsius fan-forced.⠀⠀⠀⠀⠀⠀⠀⠀⠀

2. Make your chia eggs by adding 2 tbsp chia seeds and 6 tbsp of water to a bowl, stir and leave for 5 minutes until thickened. Set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀

3. Combine the oats, coconut sugar, baking powder, cinnamon, salt and coconut flakes.⠀⠀⠀⠀⠀⠀⠀⠀⠀

4. In a separate bowl, stir together the chia eggs, coconut oil, vanilla and cashew butter. Then add the wet ingredients to the dry ingredients and combine.⠀⠀⠀⠀⠀⠀⠀⠀⠀

5. Scoop out 1 heaped tablespoon of mixture at a time and roll into a ball. Press down on a lined baking tray (the cookies won’t expand so press into shape/size you want your cookies). The mixture will make about 16 cookies.⠀⠀⠀⠀⠀⠀⠀⠀⠀

6. Bake for 12 minutes or until slightly golden.