Saturday, November 05, 2011

Flourless Cashew Cookies

Having enjoyed Sweets from the Earth Flourless Cashew Cookies and looking round the 'Net for a recipe that would duplicate it, I managed to cobble together this recipe. Sweets from the Earth uses tofu to replace egg or oil (and don't call them Flourless Cashew Tofu Cookies, which I debated doing). Most of the original recipes also called for 1 cup of sugar; I decreased it by half as you can see, with little loss in flavour. I still have to work on this to make it more of a firm cookie, was thinking of removing some of the oil that comes with the cashew butter. Still, these were quite tasty and easy to make! Finally, like peanut butter, these stick a little to the roof of the mouth.

Flourless Cashew Cookies 1 cup cashew butter 1/2 cup golden brown cane sugar 1/4 cup soft tofu 1 tsp baking soda 1/4 tsp salt

Preheat oven to 180C/350F. Mix ingredients in medium bowl. Using two small spoons, form into ball using heaped 1 teaspoon of dough for each cookie. Arrange on 2 baking sheets lined with parchment paper, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

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