In celebration of my favorite season being just around the corner I concocted some killer sugar free, grain free, high protein and fat cookies! They have warming elements from the spices so they feel like a nice warm sweater hug in the fall to your tummy. These cookies are made with almond flour and monk fruit sweetener in replacement for your conventional cookie ingredients. Becasue monk fruit scores zero on the glycemic index you can enjoy these cookies and not get a horrible sugar crash or sluggish feeling after. Enjoy these on their own or add a scoop of vanilla coconut milk ice cream in the center and you got yourself a nice lil’ ice cream sandwich!
Cashew Spice Cookies
1 cup almond flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom powder (1 clove crushed)
dash of pink Himalayan sea salt
3 tbsp monk fruit sweetener
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp apple cider vinegar
1/4 cup melted coconut oil
1/3 cup raw cashew pieces + more for topping
Preheat oven to 375° F and line a baking tray with parchment paper.
In a small bowl whisk together the almond flour, cinnamon, nutmeg, cardamom, monk fruit and sea salt. Add in the baking powder and baking soda then pour the apple cider vinegar right over top the baking soda so bubbles form (this makes them fluffy! Hello grade 1 science!). In a separate small bowl melt coconut oil and whisk in the egg. Combine the dry mixture with the wet until a dough like consistency is achieved. Fold in the cashews so they are evenly distributed. Using a spoon form the mixture into balls and place on the lined baking tray. Lightly flatten out each ball and place a cashew on top. Bake in the oven for 15 min or until golden on the edges. Transfer to a cooling rack and allow to completely cool before storing in an airtight container in the fridge for up to 1 week.