Yields: 30-36 cookies Prep Time: 15 minutes Total Time: 1 hour
Reminiscent of a soft butter cookie due to the richness of cashews, these cookies also have a hint of sweetness from honey and brown sugar. Between the millet and cashews, these cookies are nutritionally dense, adding protein, manganese, potassium, copper, iron and B vitamins.
1 c. cashews (soaked in water for at least 1 hour)
6 T. butter, softened
1/4 c. plus 1 T. honey
1/4 c. brown sugar
1 t. vanilla
2 T. ground flaxseed
1 c. whole wheat pastry flour
3/4 c. millet flour
1 t. baking soda
1/2 t. salt
1. Preheat oven to 375 degrees. Place cashews, butter, honey, brown sugar, eggs and vanilla in a food processor and pulse until combined.
2. In a separate bowl, combine whole wheat flour, millet flour, flaxseed, baking soda and salt.
3. Slowly incorporate the wet ingredients into the dry ingredients and combine until well mixed.
4. On a silicone mat or parchment paper lined baking sheet, drop dough 1 T. at a time. Bake at 375 degrees for 8-10 minutes. Let cool on a cooling rack. Store cookies in an airtight container for 3-4 days, or in the freezer for greater longevity.
I made these cookies originally because I needed a cookie I could grab when I “needed” something sweet and didn’t need chocolate (in case this "need" was later at night). I chose cashews because of their quality essential fats and other minerals. Because these nuts are buttery in flavor and texture, I was able to reduce the amount of butter that a normal butter cookie would have by quite a bit.
The honey brings a subtle flavor, but does not overpower the light flavor from the cashews. Although honey is still sugar at the core, it does have a bit more nutrition than simple cane sugar. There is still some brown sugar involved here, yet the overall sugar content is considerably lower than your traditional butter/sugar cookie, of which this is slightly reminiscent.
However, if you do want to add in some extra zing, these would be great with a powdered sugar frosting or even a drizzle of melted chocolate (see, got the chocolate back in there). I don’t count calories, yet I know these are not light on the caloric side, yet they are also super rich in nutrients.
I have a kiddo who can be picky but loves sweets, so I am on board to give her one or two of these cookies for dessert. My husband enjoys eating these warm with a glass of milk, and I prefer right out of the freezer. Enjoy!