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Cashew Butter Breakfast Cookies

Cashew Butter Breakfast Cookies

Chelsea Colbath
A quick, easy, nutritious breakfast cookie filled with cashew butter, walnuts, dark chocolate, and dried cherries.
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Ingredients
  

  • 1/2 cup roasted cashew butter*
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour**
  • 1/2 cup oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup roughly chopped dark chocolate***
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup roughly chopped unsweetened dried cherries

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper (for easier clean-up).
  • 2. Put cashew butter, maple syrup, and coconut oil in a large, microwave safe mixing bowl. Microwave for 20-30 seconds, or until coconut oil is soft and just barely starting to melt. Alternately, this can be done in a pot on the stove over low heat, if you don't have a microwave. Also, if your coconut oil is almost liquid at room temperature, you can skip this step. Mix well to combine.
  • 3. Add all remaining ingredients to the cashew butter mixture, and stir until filly combined.
  • 4. Scoop cookies onto pan. I measured 3 Tablespoons per cookie, and got 11 cookies. Depending on how big/small you make them, you should get between 9 and 12 cookies. Push down gently on the cookies with your fingers to slightly flatten them, then bake for 10-13 minutes. Cookies should be starting to turn golden around the edges, but still have tender centers when you pull them out of the oven. This ensures that leftover cookies aren't dry.
  • 5. Allow cookies to cool, then either eat immediately, or store in an airtight container at room temperature. Cookies keep well for up to 5 days.

Notes

*I used homemade roasted cashew butter in this recipe (recipe linked in blog post above). If you can't find cashew butter at the store and don't want to make it, I suspect almond butter would work well here as a substitute.
**I love the flavor, texture, and nutrition profile of white whole wheat flour. If desired, you can use equal amounts of all-purpose or even oat flour, to make these gluten-free.
***Feel free to switch out the dark chocolate, walnuts, and dried cherries for your favorite cookies mix-ins.
Adapted from Oh, Ladycakes