Golden Cashew Coconut Cookies

Golden Cashew Coconut Cookies

These little babies are good!  They remind me of the frosting from German Chocolate cake.  Yummy!  Of course, they are gluten and grain free, soy and dairy free.  



Golden Cashew Coconut Cookies
Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

1 cup coconut sugar
1/3 cup date sugar*

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1 cup unsweetened shredded coconut
1/3 cup cashew pieces
3/4 cup almond flour
1/4 cup ground flax seed

Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  

Store covered with waxed paper or paper towels between the layers.  Enjoy!

*For low carb, use just coconut sugar

Note:  The oranges were just for the photo shoot.  Don't eat them on a low-acid diet.