Wholegrain Lemony Cashew Cookies Recipe
This dairy-free Wholegrain Lemony Cashew Cookies pairs the luxurious flavor of cashews with the freshness of lemons. The dough is wholegrain-based and enriched with blanched almond flour. Follow the step-by-step instructions that includes a tip for securing the cashew topping on the cookie.
As in all Kosher Create Recipes, all grains and grain flours used are 100% WHOLEGRAIN. Visit our WHOLEGRAIN DESSERT COLLECTION for more delicious recipes.
Love cookies? Feel free to browse our HEALTHY COOKIES in Kosher Create’s Healthy Dessert Collection including our dairy-free Mediterranean Wholegrain Pistachio Cookies.
Love lemony treats? We invite you to try our Wholegrain Honey Lemon Meringue Pie and our Wholegrain Lemony Blueberry Pie.
Wholegrain Lemony Cashew Cookies
Follow this Wholegrain Lemony Cashew Cookies Recipe for a healthy yummy cookie. It is dairy-free, whole-grain based, enriched with nuts, and sweetened with honey. Great for entertaining! A cherished snack!
Equipment
- Food Processor
- Electric Mixer
- Rolling Pin
- 5 Large Baking Sheets
- 3 Large Baking Trays
- Cookie Cutter Form (of your choice)
Ingredients
Dough
- 1 Egg
- ⅓ cup Cashew Butter
- 1/2 cup Honey
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Fresh Lemon Juice
- 2 teaspoons Fresh Lemon Rind
- 1 cup Blanched Almond Flour
- 1 ½ cups Wholegrain Spelt Flour (sifted – sift a little extra flour in case the dough is too lose to roll out)
- 1 cup Oat Flour
- 1 teaspoon Baking Soda
Topping
- ¼ cup Raw Cashew Nuts (natural, to be crushed for topping the cookies)
- 1 teaspoon Honey
- 1/4 cup Water
Instructions
- Gather the ingredients.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line the baking trays with baking sheets.
- In a food processor, coarsely chop the cashew nuts. Set aside to be used to decorate the cookies.
- Whisk the egg and cashew butter in an electric mixer until well blended.
- Add the honey, vanilla, fresh lemon juice and rind. Continue to whisk for another minute.
- Gradually add the other ingredients and whisk until well blended.
- If the dough is loose, gradually add a little sifted spelt flour until you have a dough that you can roll out.
- Form a ball from part of the dough and place it between two baking sheets.
- Flatten the dough with a rolling pin.
- The dough should be about 1/8-inch thick – 1/3 centimeter thick.
- Cut the dough with a cookie cutter form of your choice.
- Place the cut-out forms on a baking tray lined with a baking sheet. Keep a small distance between forms since the dough expands in baking.
- Continue the process until all the dough is cut into forms and placed onto the baking trays.
- Mix 1 teaspoon of honey with ¼ cup water.
- Gradually brush the cookies with the mixture.
- Sprinkle a small amount of the pre-crushed cashew nuts in the middle of each cookie. You can do this delicately with your fingers.
- After all the cookies are sprinkled with chopped cashew, bake for 10 minutes or until golden.
- Cool well before storing in a tightly closed container.
Notes
This recipe used 3 baking trays. Each tray of cookies was baked for 10 minutes bringing the total baking time to 30 minutes.
Visit Kosher Create’s Healthy Dessert Recipe Collection for more Healthy Cookie Recipes.