(This recipe is inspired by one that I use for PB flourless cookies with some modifications: http://allrecipes.com//Recipe/flourless-peanut-butter-cookies/Detail.aspx. My version of PBFL cookies also included shredded coconut and chocolate chips and no eggs.)
1 cup almonds
1 cup cashew
brown sugar
1/4 tsp vanilla extract
1 pinch salt
1 or 2 Tbsp butter
1 tsp olive oil
Grind up almonds and cashews with olive oil in the Vita Mix until it becomes butter.
Remove almond-cashew butter from the blender and add equal amount (by volume) brown sugar.
Add vanilla extract, salt, softened butter and mix by hand to make it a smooth batter.
Roll up balls of "batter" and place it on cookie sheet lined with aluminium foil.
Preheat oven to 350.
Bake for 12-15 mins or until lightly browned.
Wait until the cookies cool down before trying to take them out of the sheet, otherwise they may crumble!
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
1 cup almonds
1 cup cashew
brown sugar
1/4 tsp vanilla extract
1 pinch salt
1 or 2 Tbsp butter
1 tsp olive oil
Grind up almonds and cashews with olive oil in the Vita Mix until it becomes butter.
Remove almond-cashew butter from the blender and add equal amount (by volume) brown sugar.
Add vanilla extract, salt, softened butter and mix by hand to make it a smooth batter.
Roll up balls of "batter" and place it on cookie sheet lined with aluminium foil.
Preheat oven to 350.
Bake for 12-15 mins or until lightly browned.
Wait until the cookies cool down before trying to take them out of the sheet, otherwise they may crumble!
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
