I realised the other day that it’s been a long time since I shared one of my lazy vegan recipes, and hoped you all didn’t think I hadn’t been eating much since I shared my herby, “creamy” garlic courgettes and barley recipe in January. Believe me, I have been eating plenty!
But at the weekend, when I had a case of late night sweet tooth munchies, I concocted a recipe to use up whatever I could find it the cupboards; and it was surprisingly a massive success! In particular, I wanted to make a dent in a jar of arrowroot I bought when trying out Green Moxie’s Natural organic eye shadow recipe. It’s pretty awesome that one ingredient can make you pretty and give you a happy belly!
The best thing about these cookies is that it’s all naturally sweetened thanks to the agave syrup, so they are almost guilt free. You can also swap the nuts for your favs; I just love cashews.
Vegan Cashew and Arrowroot Cookies
- 3 tbsp coconut oil
- ¼ cup of arrowroot powder
- ¾ cup of Flour
- 2 tbsp agave syrup
- ½ cup of coarsely crushed cashew nuts
- 1 tsp natural vanilla or almond essence
- Pinch of salt
1. Preheat your oven to 210°
2. Mix together the dry ingredients in a bowl and set aside.
3. In a small pan, gently heat the coconut oil until melted, and add the agave syrup. Take off the heat and thoroughly stir into the dry mixture until it forms a sticky dough.
4. Place the bowl of dough into the fridge for about 10 minutes; greasing your baking tray in the meantime.
5. After the ten minutes is up, take your dough out of the fridge and split into 6 balls. Lightly flatten the balls into disk with your hands, onto the greased baking tray.
6. Cook for about 10-15 minutes, or until brown. Enjoy warm or cold!