Gluten Free Coconut Cashew Cookies

These Gluten-Free Coconut Cashew Cookies take very little time to make and taste so good!  There’s no flour in these moist and satisfying cookies – just simple ingredients which yield a very big taste.

Cashews, unsweetened coconut, ground flaxseed, honey, an egg, vanilla and raisins are the only ingredients found in these cookies.

Clean and simple.

Start by grinding up raw cashews, coconut and the flaxseed in a food processor.

Transfer the cashew mixture to a large bowl and mix in honey and an egg.

Fold in the raisins and bake the cookies for about 10 minutes in a 350 degree oven.

These coconut cashew cookies aren’t overly sweet.  The natural sweetness of the raisins, the buttery cashews and the honey provide the perfect amount of sweetness.

If you’d like to indulge without the guilt or if you’re looking for a gluten-free cookie option, these are for you! These cookies are more on the cake-y side than the crispy side which make them ideal for dipping in milk or to go along with a cup of hot tea.

Gluten Free Coconut Cashew Cookies

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 24 cookies

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Cashews, unsweetened coconut, ground flax seed, honey, an egg, vanilla and raisins are the only ingredients found in these flavorful Gluten free Coconut Cashew Cookies.

Ingredients 

• ▢ 1 cup raw cashews
• ▢ 1/2 cup unsweetened shredded coconut
• ▢ 2 tablespoons ground flaxseed
• ▢ 1/3 cup honey
• ▢ 1 egg
• ▢ 1/4 teaspoon vanilla extract
• ▢ 1/4 cup raisins

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Instructions 

• Preheat oven to 350 degrees F.
• Place the cashews,coconut and flaxseed in a food processor and pulse until they are coarse and crumbly.
• Pour the cashew mixture into a large bowl and stir in the honey, egg and vanilla.
• Add the raisins and stir well.
• Line a cookie sheet with parchment paper.
• Scoop the cookie “dough” by tablespoons and place on the cookie sheet leaving about 2 inches between each cookie to allow for spreading while baking. Gently press down on each cookie slightly to flatten them a tiny bit.
• Bake for 10-12 minutes or until edges begin to brown.
• Remove from the oven and after a minute, remove cookies from the cookie sheet and place on a cooling rack to cool completely.