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Cashew Delights Sandwich Cookies

Course Dessert
Cuisine Gluten free
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 9 sandwich cookies
Author Carolina Jantac, MS, RD, LD

Ingredients

Cookie

  • ¾ cups of Once Again Creamy Cashew Butter
  • ½ cup of coconut sugar or brown sugar
  • 1 egg

Filling

  • ½ cup of chopped nuts Choose your favorite, or use a mix!
  • 5 oz of dates Deglet, Noor or Medjool
  • 1 teaspoon of vanilla extract
  • 4-6 teaspoons of warm water

Instructions

Cookie:

  1. In a small bowl, beat the egg, and mix in the coconut sugar. Next, add the cashew butter and mix well. For evenly sized cookies, we recommend using a muffin tin to bake the cookies. Add about 1 tablespoon of batter to each muffin slot and tap the pan down on the counter to flatten the batter.
  2. Place in oven, at 350 degrees Fahrenheit for 10-12 minutes, or just until edges become golden.
  3. Remove cookies from oven and let them cool before removing them from the pan. They will be a bit soft when first removed from oven, but will harden and be crispier when cooled. The recipe will make about 18 cookies, or 9 sandwich cookies when assembled with the filling.

Filling:

  1. add pitted dates and warm water to food processor until you achieve a homogeneous mixture of paste consistency
  2. Add in chopped nuts and mix well in processor. Now add ½ to 1 tablespoon of filling to each cookie and top it with another cookie.
  3. Enjoy these amazing delights! Store in airtight container for up to 5 days. They will keep better in the refrigerator.

Recipe Notes

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