Jazmins Super Healthy Epic Coconut Cashew Cookies Recipes

JAZMIN'S SUPER HEALTHY EPIC COCONUT CASHEW COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
• Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
• Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
• Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets.

COCONUT CASHEW COOKIES

Steps:

• 1. Heat oven to 350 and then beat together your first 5 ingredients until nice and creamy. Next add your flour, salt and baking soda an mix. Now add your coconut and cashews and stir together with a spoon.
• 2. Now, use a cookie scooper or spoon and drop them onto a parchment lined cookie sheet pan. Bake from 8 to 10 minutes until lightly golden brown. Let sit for 2 minutes before removing from pan. These cookies are super chewy and delish!!!
• 3. Tibby loved the aroma of these delicious cookies and temptation got the better of her. She scratched at the cabinets and dishwasher trying to find a way to get a cookie.....poor Tibby....her just want one cookie...purrrty please Momma....can I have one? LOL

COCONUT CASHEW DROP COOKIES

Steps:

• Preheat oven to 350°F
• In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
• Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
• Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.