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Butternut Cookies

Written by lee on . Posted in All, Blog Snacks, Christmas, Dairy Free, Dessert, Gluten Free, Nutrient Rich, Spring, Sugar Free, Summer, Wheat Free, Yeast Free

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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Comments (10)

  • Megan Blumenthal

    |

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

    Reply

    • Lee Supercharged

      |

      Yes that should be fine Megan then when ready to eat place in oven to warm 🙂 Lee

      Reply

  • Lori @ Laurel of Leaves

    |

    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

  • Sophie33

    |

    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

  • Kate

    |

    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

    • Lee Supercharged

      |

      Oh dear I’m not sure as they taste really good. Did you swap out any of the ingredients?

      Reply

  • Kate

    |

    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

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