It's wonderful to make recipes using nut flours because they impart a moistness to the cake or cookies and you can typically eliminate additional fat from the recipe. Almond meal or almond flour is pretty common but recently I've been experimenting with cashew and even sunflower seeds.
The use of banana in this recipe makes for a cakey cookie but the nut makes the edges chewey and golden!
Cashew Banana Chocolate Chip Cookies
- 1 cup cashew meal (available at Trader Joes or make by grinding up raw unsalted cashews in the food processor)
- 1 1/4 cup brown rice flour
- 1/4 cup potato flour
- 2 tablespoons corn starch
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large bananas
- 1 tsp vanilla extract
- 2 tablespoons almond or soy milk
- 1 cup vegan chocolate chips
Directions:
1. Preheat oven to 350 degrees. Grease baking sheet, use vegetable shortening or coconut oil.
2. In a large bowl combine cashew meal, brown rice flour, potato flour, corn starch, brown sugar, cane sugar, baking soda and sea salt. Mix together till thoroughly combined.
3. In a small bowl mash bananas so no lumps remain. Add vanilla extract and milk. Mix till combined.
4. Add wet ingredients to dry and mix thoroughly. Fold in chocolate chip cookies.
5. Let batter sit for 10 minutes. This allows the dry ingredients to absorb some of the moisture from the wet.
6. Spoon batter onto prepared baking sheet. Bake for 10 minutes.
7. Remove cookies from oven and allow to cool before removing from sheet.
Enjoy! xoxo - Iris
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