Tuesday, June 29, 2010
3 c finely ground cashews/cashew butter
1/2 c honey
Blend cashews in a food processor as long as you can stand. The smoother they are, the better the cookies. Transfer to a bowl and mix in eggs and honey. Batter will be soupy/gloppy. A little time in the fridge helps. Drop in gloppy spoonfuls onto greased cookie sheet and bake at 350º for 10-12 minutes. They will spread, fluff up, and finally turn golden brown. Allow to cool on the pan before transfering to a cooling rack. Or your mouth. Makes 2 dozen large cookies, or 3 dozen smaller ones.
idea from: Premeditated Leftovers
Notes: I could easily see this working with 1 egg per two cups cashews. You could also use less honey if you like since cashews are naturally sweet.
I'm anxious to try this with other nuts when they come in. Mmm....