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Cashew Cranberry Cookies

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Did you know that cashews are a legume and not a nut? I had no idea. Another interesting fact about cashews is that they have a lower fact content than most other nuts. I love how soaked cashews blended to make the most the delicious and creamy sauces, pudding and smoothies.
In this recipe we are using cashew butter to replace the usual fat used in baking. You can buy cashew butter ready made or make your own. If you are using plain cashew butter, add 1/2 tsp vanilla to the recipe.
If you’re not a big fan of dried cranberries, feel free to add raisins, chopped dates or chocolate chips instead.

Cashew Cranberry Cookies

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Makes 12 cookies
  • 1 egg
  • 1/2 cup vanilla cashew butter
  • 2 tbsp honey
  • 2 tbsp date sugar
  • 1/2 cup rolled oats
  • pinch of salt
  • 1/4 cup dried cranberries

  1. Pre-heat the oven to 375F or 180C, and line a baking sheet with parchment paper or silicone mat.
  2. Blend the egg with the cashew butter, then add the honey, date sugar and salt and mix well. Fold in the oats and cranberries until everything is well combined.
  3. Spoon about a tablespoon of the dough onto the prepared baking sheet, making 12 cookies. Press slightly with the palm of your hand to flatten.
  4. Bake for 12-15 minutes. Cool before enjoying!

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