Vegan Paleo Cashew and Cranberry Cookies

Grain Free, Dairy Free, Sugar Free - what's not to love?
Grain Free, Dairy Free, Sugar Free – what’s not to love?

Inspired by my flourless peanut butter cookies, I was keen to turn these babies into a paleo version. As the original recipe is already flourless and absolutely dairy and grain free, this was peanuts…er…cashews, in this case! The base for flourless nut butter cookies is always the same – nut butter of choice, sweetener of choice (if you like, not a must!), and egg replacer, in this case a flax egg – a pinch of salt, vanilla, and baking soda add a little “oomph” to it, and optional ingredients such as nuts, dried fruit or chocolate chips take the whole thing over the top!

These cookies come jam-packed with goodies – antioxidants, minerals, and healthy fats from delicious cashews and cashew butter, and cranberries for added tang and antioxidant boost! And yes, they really are paleo! Yummy treats that are even good for you. Besides that – if these aren’t some of the most delicious cookies you’ve ever had, then I don’t know what in the world would please you!

Feel free to use a Paleo-ish sweetener such as stevia – but, in fact, I just like them unsweetened! The cashew butter provides a natural sweetness which is balanced by the tang from the cranberries in a lovely way – no need to add any extras!

While the gorgeous smell and crumbly, buttery texture will bring back childhood memories of your grandmother’s shortbread and long pre-Christmas baking afternoons, the fact that these cookies do without the trifecta of evil – flour, sugar, and trans-fatty margarine – will make you enjoy them even more! And with only Paleo-approved ingredients, even your cross-fitting boyfriend can afford to munch another one of these!

Makes 15 cookies

1 jar (250 g) all-natural cashew butter
100 g natural cashews
100 g unsweetended dried cranberries
1 tbsp flaxseed, dissolved in 4 tbsp filtered water (“flax egg”)
dash of vanilla
1 tsp baking soda

Preheat oven to 180 °C. Mix all ingredients by hand. Scoop 15 1-tablespoon sized balls onto a lined baking sheet and bake for 10 minutes while you like the remaining dough out of the bowl (addiction alarm!!!). Leave to cool and devour or store in an airtight container.




Leave a Reply