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Cashew Shortbread Cookies Recipe
These buttery, nutty, melt-in-your-mouth cookies are perfect with a cup of tea or to add to a holiday dessert spread. A classic cookie recipe with a superfood twist—no one will ever guess they’re grain free and made with better-for-you ingredients!
INGREDIENTS½ cup Navitas Organics Cashew Nuts ¼ cup Navitas Organics Chickpea Flour ½ cup cassava flour ¼ cup tapioca flour 13½ Tbsp. unsalted butter 2 Tbsp. + ¾ tsp. water Zest of an orange ¼ cup organic cane sugar ¼ cup coconut sugar ¾ Tbsp. vanilla extract ¼ tsp. salt Flaky sea salt, for topping |
DIRECTIONSPlace cashews in a blender or food processor and blend until they reach a fine texture. Set aside. Brown butter in a pan by placing over medium heat. Butter should foam up, smell nutty and turn a golden to deep golden color. Let cool in refrigerator about an hour. Preheat oven to 300˚F. Mix cashew, chickpea, cassava, and tapioca flours with salt. Cream browned butter with both sugars, water and orange zest for about 3 minutes until light in color. Add vanilla and mix. Sift flours into creamed butter and incorporate. Spread mixture into a 9-inch round tart pan. Poke holes using a fork. Use a knife to make cuts into the dough to mark 12 wedges. Bake for about 40 minutes, remove from oven and place on a cooling rack. Cut the shortbread using the guidelines and let cool completely. Sprinkle with flaky sea salt and enjoy! Makes 12 cookies
Submitted by Gabriela Wells | @alittlesweetlife |
These buttery, nutty, melt-in-your-mouth cookies are perfect with a cup of tea or to add to a holiday dessert spread. A classic cookie recipe with a superfood twist—no one will ever guess they’re grain free and made with better-for-you ingredients!
Ingredients
½ cup cashews
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¼ cup Navitas Organics Chickpea Flour
- ½ cup cassava flour
- ¼ cup tapioca flour
- 13½ Tbsp. unsalted butter
- 2 Tbsp. + ¾ tsp. water
- Zest of an orange
- ¼ cup organic cane sugar
- ¼ cup coconut sugar
- ¾ Tbsp. vanilla extract
- ¼ tsp. salt
- Flaky sea salt, for topping
Directions
- Place cashews in a blender or food processor and blend until they reach a fine texture. Set aside.
- Brown butter in a pan by placing over medium heat. Butter should foam up, smell nutty and turn a golden to deep golden color. Let cool in refrigerator about an hour.
- Preheat oven to 300˚F.
Mix cashews, and the chickpea, cassava and tapioca flours with salt.
- Cream browned butter with both sugars, water and orange zest for about 3 minutes until light in color. Add vanilla and mix.
- Sift flours into creamed butter and incorporate.
- Spread mixture into a 9-inch round tart pan. Poke holes using a fork. Use a knife to make cuts into the dough to mark 12 wedges.
- Bake for about 40 minutes, remove from oven and place on a cooling rack.
- Cut the shortbread using the guidelines and let cool completely.
- Sprinkle with flaky sea salt and enjoy!