The coconut and cashew cookies I’m presenting today are extremely easy to make and very delicious. They are gluten-free, lactose-free, sugar-free for a low-carb lifestyle. Simply sweetened with dates, they can be enriched with dark chocolate chips. Don’t miss out on the Almond and Date Cookies if you enjoy this type of treat, or the Keto Hazelnut Cookies.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup cashews
- 1/2 cup shredded coconut (rapè) (gluten-free)
- 1 egg
- 1/3 cup dates
- 1 teaspoon gluten-free baking powder
- 1 pinch salt
Tools
- 1 Blender
- 2 Bowls
- 1 Baking sheet
Steps
Pit the dates and soak them in hot water for 10 minutes.
Drain them and blend.
Add the egg and blend again.
Transfer the mixture to a bowl, add the baking powder and salt.
Mix well,
First add almond flour and mix with a spatula.
Then add the coconut flour and mix well to make the dough uniform.
Shape the cookies and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 356°F (180°C) for 15 minutes.
Remove from the oven and let cool completely before consuming.
WARNING: check the Italian Celiac Association guidelines and read ingredients carefully to ensure they are free from gluten contamination.
Tips
They keep for up to 7 days in a closed container.
FAQ
What kind of dates can be used?
Dried dates are suitable for the recipe because they contain no additional sugars. I recommend Medjoul dates for their caramel-like sweetness, size, and soft texture.
