Honey Tahini Cashew Cookies

Valentine’s Day is not just for lovebirds, it’s the perfect time to show some appreciate to the many special ones in your life whether your parents, your friends, workmates or neighbours. Love is a universal desire and everyone wants to feel loved.

A sweet yet simple way to do so is to bake & share some cookies! Our friend Amy from The Holistic Ingredient shares a Honey Tahini Cashew Cookies which not only taste sensational but they’re actually good for you too.

What better way to show that special honey that I’m nuts about you! (corny I know but couldn’t help it)

Happy Valentine’s Day & Enjoy!

Honey Tahini Cashew Cookies

Cashew Cookies

Ingredients 
Makes 18

1 ½ cups cashew meal*

2/3 cup white sesame seeds

1/3 cup unhulled white tahini

¼ cup raw honey

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract or vanilla powder

½ teaspoon baking soda

½ teaspoon cinnamon, ground

¼ teaspoon sea salt

Directions

Preheat oven to 175 0 C. Line a baking tray with baking paper.

In a large mixing bowl place cashew meal, baking soda, cinnamon and salt. In a small

mixing bowl combine tahini, raw honey, vanilla extract and coconut oil. Add the wet ingredients to the dry mix and use your hands to combine the dough. It should be slightly tacky to touch. Roll into balls of 2cm diameter.

Place the sesame seeds into a shallow dish. Roll balls in sesame seeds then place onto baking tray. Press down to 0.5 cm thickness.

Bake for 10 minutes. If you would like even crispier cookies flip and bake for a further 5 minutes. Allow to cool and store in an airtight container.

* To make cashew meal, simply blend raw cashews in a high-powered blender until it resembles course flour.