AuthorJordanThree ingredients have never tasted so good! Easily fill your tins with these nutrient rich little beauties!
Preheat the oven to 180C and line a baking tray with baking paper.
Add the cashews to a food processor or Thermomix and blend until they form a flour.
Add the dates and blend until combined.
Now add the egg and blend again until the mixture has combined.
Begin rolling the mixture into 8-10 cookies using your hands. Place them onto the lined baking paper and press them into a cookie shape evenly.
Put the tray into the oven and bake for 10-13 minutes, or until they're golden brown and cooked to your liking.
Remove from the oven and allow to cool. Serve warm, or room temperature with a hot cup of tea or coffee.
Ingredients
Directions
Preheat the oven to 180C and line a baking tray with baking paper.
Add the cashews to a food processor or Thermomix and blend until they form a flour.
Add the dates and blend until combined.
Now add the egg and blend again until the mixture has combined.
Begin rolling the mixture into 8-10 cookies using your hands. Place them onto the lined baking paper and press them into a cookie shape evenly.
Put the tray into the oven and bake for 10-13 minutes, or until they're golden brown and cooked to your liking.
Remove from the oven and allow to cool. Serve warm, or room temperature with a hot cup of tea or coffee.
Could I use almonds instead?
Hi Naomi, sorry we haven’t tried this recipe with almonds so cannot guarantee if it will have the same results.
Made these today. Half I made with coconut & finger & the other half with choc chips. Both are delicious.
Ooh finger biscuit, was that for extra crunch 😉
If we activate the nuts by soaking them in water only and not dehydrating/oven them would the recipe still work ok with soaked nuts?
Hi there Zulfaa, you may have to add a touch of flour (either almond or buckwheat etc) to help absorb some of the water from the soaked nuts. We haven’t tried using soaked cashews, so, unfortunately, we cannot give you an exact recipe for that sorry. Just play around with it and see how they turn out 🙂
Hi Jordan, these biscuits are delicious! I ground the activated cashews slightly coarser than a flour and baked them until they were soft and chewy, just as we like them 🙂 And since my daughter has just had a baby, it’s a real pleasure to be able to feed her some gut-healthy cookies, knowing that I’m nourishing two generations at the same time!
These are great. I make them with Almonds and they are yum. Are these ok to freeze?
So Tina, do you use crushed almonds or?
Any suggestions for a suitable egg substitute?
Hi Angie, unfortunately, we haven’t made an egg-free version of this recipe.