Toasted Coconut Nut Butter Cookies

If you've read my last post, Chocolate Olive Oil Brownies with Cashew Butter-Cream Spread, you'll know I recently got a Vitamix and since then have been making fresh nut butter on a regular basis. I eat it plain a lot or with fresh fruit (especially bananas!), but I've found it is also a great ingredient to cook with. Which leads me to my latest dish, Toasted Coconut Nut Butter Cookies.

In this dish I have combined raw almonds and cashews to form a thick, creamy butter, along with some toasted coconut for a little crunch and extra flavor. The eggs alone were enough to poof up the cookies, and the nut butter helped them hold a uniform shape, so no flour was needed! They tasted kind of like chunky peanut butter cookies. I decided to drizzle a little chocolate over top too because...chocolate. I feel that chocolate makes every thing better, but if you are a big nut butter fan these cookies are good on their own as well, so feel free to leave off the chocolate sauce if you like. :)

Ingredients:
Cookies:

• 1 Cup Shredded Coconut Flakes
• 1 Cup Raw Unsalted Almonds
• 1 Cup Raw Unsalted Cashews
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 3 TBSP Raw Local Honey
• A pinch of salt (I didn't measure, but I'd say about 1/8 tsp)

Chocolate Sauce (Optional)

• 1 TBSP Coconut Oil
• 1 TBSP Cacao Powder
• 1/2 - 1 TBSP Raw Local Honey

Toasted Coconut Nut Butter Cookies with Chocolate Drizzle

Directions:
Preheat oven to 350 degrees Fahrenheit. Sprinkle the cup of flaked coconut in an even layer on a baking sheet and cook in the oven for a minute or two until lightly toasted. This won't take long, so be careful because it does burn easily.

Lightly Toasted Coconut

Next combine the almonds and cashews in a food processor or high speed blender and blend until you get a nice thick nut butter. If you're using a food processor stop and scrape the sides down every so often.

Fresh Almond Cashew Butter!

Next, combine the eggs, vanilla, honey, and salt in a mixing bowl and whisk until combined. Add in the nut butter and continue blending until smooth. Crumble up the toasted coconut and blend in with the batter. You should end up with a slightly runny, chunky dough.

Here is a picture of my batter

Spoon about a table spoon of the batter for each cookie, evenly spaced apart, over a parchment lined baking sheet. Bake in 350 degree oven for about 10-15 minutes, or until poofed up and lightly browned on top. I cooked mine about 13 minutes.

If making the chocolate sauce, melt the coconut oil over low heat in a sauce pan. Add in the cacao powder and honey and mix until combined and lump free. Drizzle over cooled cookies and place in fridge to harden (or just eat them right away, that's what I did! :-p )

Finished product, complete with chocolate sauce!