The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
These healthy cookies make a perfect snack or breakfast. Gluten-free & vegan. Fresh cashew butter made in the NutraMilk is one of the main ingredients that gives these cookies a chewy texture, natural sweetness and along with the blueberries these cookies are loaded with nutrients such as fiber, vitamin C, zinc, copper, magnesium and many antioxidants. Enjoy!
INGREDIENTS
- 1 cup gluten-free flour blend
- 1/4 cup granulated sugar of choice or a sugar substitute such as ¨Swerve¨
- 1 cup creamy cashew butter made with the NutraMilk
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1 regular egg
- zest of 1 lemon
- 2 tbsp. lemon juice about ½ lemon
- ½ tsp. baking powder
- ⅛ tsp. salt
For cashew butter
- 2 cups (300g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
INSTRUCTIONS
- Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper.
- Start by making cashew butter
- Place cashews and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Add frozen blueberries to cashew butter in the NtutraMilk
- Prep your flax egg and let it sit for about 10 minutes.
- Add the cashew butter, sugar, flour, and flax egg, salt and to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined.
- Roll the batter into balls in to the size you want. Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
- Bake the cookies for 18-20 minutes.
- The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack. Sprinkle lavender buds and more orange zest if you like.
- Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside.
