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Cinnamon Cashew Collagen Cookies

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These cinnamon cashew cookies taste like buttery cinnamon toast! They are crunchy on the outside, soft and chewy on the inside. They are wonderful for breakfast or an afternoon snack.

Further Food Nutritionist Commentary:

These cashew cookies sound amazing! Using just cashews, cashew butter, and coconut flour, these cookies are the perfect gluten-free and grain-free treat to have on hand! This recipe is also great because it does not require to to add a sweetener, they are good on their own! Cashews contain many beneficial vitamins, minerals, and antioxidants such as vitamins E, K, and B6, copper, phosphorus, zinc, magnesium, iron, and selenium. In addition, eating cashews can lower your risk for cardiovascular disease, as well as help with eyesight! They contain high levels of lutein and zeaxanthin, which act as antioxidants that can help protect eyes from light damage. Pretty neat treat!

By Nicolle Luftman

Cinnamon Cashew Collagen Cookies

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 10 cookies

Ingredients

½ cup raw cashews + 10 singles to garnish cookies
3 rounded tablespoons cashew butter
1/3 cup coconut flour
2 scoops Further Food collagen peptides
1 tablespoon organic cinnamon + more for dusting
1 scoop of Daily Turmeric Tonic
1/8 teaspoon or pinch of sea salt
1 whole egg
1 teaspoon pure vanilla extract
sweetener of choice (optional, but suggested are liquid stevia, agave, honey or maple syrup)

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a food processor or high-powered blender mix together raw cashews, cashew butter, coconut flour, 2 scoops collagen peptides, cinnamon, and sea salt. Blend until you have dough-like consistency.
  4. Once dry ingredients are combined, add egg, vanilla and sweetener (if using) to mixture. Blend on high speed until well mixed.
  5. Shape into ten cookies and place on prepared baking pan.
  6. Sprinkle cookies with more cinnamon and top with a cashew, pressing down firmly.
  7. Bake for ten minutes or until golden brown.
  8. Store in airtight container for up to one week.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor or high-powered blender mix together raw cashews, cashew butter, coconut flour, 2 scoops collagen peptides, cinnamon, and sea salt. Blend until you have dough-like consistency. Once dry ingredients are combined, add egg, vanilla and sweetener (if using) to mixture. Blend on high speed until well mixed. Shape into ten cookies and place on prepared baking pan. Sprinkle cookies with more cinnamon and top with a cashew, pressing down firmly. Bake for ten minutes or until golden brown. Store in airtight container for up to one week.

Nutrition Information

Per Serving: Calories: 101; Total Fat: 6 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 19 mg; Sodium: 56 mg; Potassium: 8 mg; Carbohydrate: 7 g; Fiber: 2 g; Sugar: 2 g; Protein: 5 g
Nutrition Bonus:
Vitamin C: 0%; Vitamin A: 1%; Iron: 7%; Calcium: 2%

 

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One thought on “Cinnamon Cashew Collagen Cookies

  1. Jill

    Does it matter if you don’t have coconut flour what is a good substitute
    Will it matter if you don’t add collagen powder & turmeric tonic
    Can I use almonds instead of cashews

    Reply

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