These colorful cookies are easy to put together leaving lots of time to spend enjoying family and friends. Slice-and-bake style cookies always give you a little space during the refrigeration period to wash up a few bowls and utensils. All that remains is cutting the chilly log into disks and baking them off for a few minutes. My recipe calls for cashew flour which I found at Trader Joe’s along with hazelnut flour (looking forward to creating another treat with that!).
The coconut palm sugar gives the cookies a darker base color. You could substitute another natural sugar. The idea was to take advantage of the promised low glycemic index of the coconut palm sugar. I’ve had a pleasant experience after eating them and I’m pretty sensitive when it comes to eating straight up white sugar and flour.
Drizzle with the cashew cream immediatley before serving. As you can tell from the list of ingredients it contains, it is not an equivalent to royal icing and will not “set up”. However, the cream is an excellent compliment to the flavors in the cookies. I hope they will look festive on your holiday table, too. Have a wonderful holiday season!
- 1¾ cups cashew flour
- 3 tablespoons coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup coconut palm sugar
- ¼ cup coconut oil, melted
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- ½ cup pistachios, roughly chopped
- ½ cup dried cranberries, roughly chopped
- ½ cup cashews
- 1 tablespoon agave syrup
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Preheat oven to 325℉. Line baking sheets with parchment paper or silicone liners.
- In a large bowl, whisk together cashew flour, coconut flour, salt, and baking soda. Add sugar, working in any lumps.
- Create a well in the center of the dry ingredients and add the coconut oil, eggs, and vanilla. Stir in the nuts and cranberries.
- Shape the dough into a 1½-inch cylinder. Wrap in parchment paper and twist the ends. Freeze for 15 minutes or refrigerate 1½ hours until firm.
- Unwrap and use a very sharp knife to slice into ½-inch cookies. Tranfer to baking sheets leaving 1-inch in between each cookie.
- Bake 12 to 14 minutes. Cool completely on a wire rack.
- Soak cashews for 1 hour then drain.
- Combine all ingredients in a food processor or blender. Adjust to desired consistancy with more or less almond milk.
- Transfer cream to a zip lock sandwich bag. Seal bag and make a small cut off the corner. Squeeze cream onto cookies to create desired pattern.