Butternut Cookies


Butternut Cookies

These dangerously delicious cookies are a keeper and will elicit a ‘wow’ reaction from all.

It’s my dear friend Louise’s snack of choice when she comes over for afternoon tea, and I always have a box of these on hand for those special occasions or just in case unexpected visitors drop by.

If they’re a few days old, you can warm the cookies in the oven for that just-baked flavour.

Here is a link to Louise’s blog which is full of vintage fashion, great books and is so much fun to read.

Enjoy with a cup of lavender tea!

Butternut Cookies

Ingredients

  • 150 g (51/2 oz/1 cup) coconut flour
  • 1/4 teaspoon gluten-free baking powder
  • 11/2 teaspoons stevia powder, plus extra to dust
  • a pinch of sea salt
  • 200 g (7 oz) cashew butter
  • 4 organic eggs, lightly beaten
  • 21/2 teaspoons natural vanilla extract
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut milk
Method
  • Preheat the oven to 175ºC (345ºF/Gas 4) and grease a baking tray.
  • In a bowl, mix together the coconut flour, baking powder, stevia and salt.
  • Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.
  • Add to the dry ingredients and mix well to form a dough.
  • Roll the dough out between two sheets of baking paper to a thickness of 6–8 mm (1/4–3/8 inch). Cut out shapes using your favourite cookie cutter and place them on the greased baking tray (these cookies won’t spread during baking).
  • Bake for 20–25 minutes, or until the cookies are crisp and golden. Leave them to cool on the tray a little before transferring to a wire rack to cool completely.
  • Dust with extra stevia if desired. The cookies will keep in an airtight container for several days.

Makes about 24

For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com

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12 Comments (+add yours?)

  1. Megan Blumenthal
    Nov 28, 2011 @ 10:13:01

    OMG those butternut cookies sound so yummy!!! Are you able to freeze them?

    Reply

  2. Lori @ Laurel of Leaves
    Nov 29, 2011 @ 07:44:18

    My husband is going to love these! He’s always been a big fan of peanut butter cookies, but we try to avoid peanuts and stick with cashew butter or almond butter. Thanks for the great recipe!

    Reply

  3. Lee Supercharged
    Nov 29, 2011 @ 08:02:36

    Hi Lori, hope you guys enjoy :)

    Reply

  4. Sophie33
    Dec 01, 2011 @ 23:34:20

    When I read the titile, I thought of butternut squash !!! But cashew nut butter is also great in cookies! They look so tasty too! ;)

    Reply

  5. Lee Supercharged
    Dec 02, 2011 @ 08:39:19

    Did you Sophie, that’s funny! :)

    Reply

  6. Kate
    Feb 13, 2012 @ 03:10:52

    Hmmm, I just made these this morning and they turned out very dry and bland. Wondering what I did wrong….. They sounded delicious but definitely did not taste delicious!

    Reply

  7. Kate
    Feb 24, 2012 @ 13:35:12

    no, except I’m wondering about the coconut oil – it was solid. Should I have melted it? I’m new at using coconut oil.

    Reply

  8. Lee Supercharged
    Feb 29, 2012 @ 17:40:00

    Hi Kate, yes I think warming it is better.

    Reply

  9. Carolina
    Jun 29, 2013 @ 06:22:16

    Any way to make these for someone sensitive to coconut? What substitutions would you make? Thanks!

    Reply

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