Cashew Butter Cookies with Cinnamon
Recipe by Ivy Manning | Photo by Erin Kunkel
These healthy(ish) holiday treats will stop cookie cravings in their tracks. And they’re so simple—all you need is your favorite kind of nut butter and a few other pantry staples. Cashew butter is mild and creamy, but almond or peanut would work just as well. Plus, they’re completely flourless (so yes, gluten free). But there’s still a sprinkle of sugar and spice.
INGREDIENTS
1 cup (10 oz/315 g) smooth cashew butter
½ cup (4 oz/125 g) coconut sugar or firmly packed brown sugar
1 teaspoon baking soda
1 pinch salt
2 large egg whites, beaten until frothy
1½ teaspoons pure vanilla extract
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, beat the cashew butter with the sugar, baking soda, and salt until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg whites and vanilla and beat to combine.
Spoon 1½ tablespoon balls of the dough onto the prepared baking sheet, leaving a couple of inches between each cookie. Flatten the dough balls slightly with moistened fingers. In a small bowl, combine the nutmeg and cinnamon. Sprinkle the spice mixture over the cookies.
Bake, rotating once, until the edges are crisp, 15 minutes. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Makes 16 cookies; 8 servings
Nutrition Facts (per serving)
Calories 247
Protein 7 g
Total fat 16 g
Saturated fat 3 g
Carbs 23 g
Fiber 1 g
Total sugars 15 g
Added sugars 13 g
Sodium 344 mg
The post Healthy Recipe: Cashew Butter Cookies with Cinnamon appeared first on Fitbit Blog.
Source: Fitbit Blog
—