A serving tray with cashew shortbread cookie slices made with Navitas Organics Cashew Nuts on a table

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!

INGREDIENTS

½ 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

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 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

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Image of Cashew Shortbread Cookies Recipe

Servings

12 cookies

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 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

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Directions

  1. Place cashews in a blender or food processor and blend until they reach a fine texture. Set aside.
  2. 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.
  3. Preheat oven to 300˚F.
  4. Mix cashew, chickpea, cassava, and tapioca flours with salt.
  5. Cream browned butter with both sugars, water and orange zest for about 3 minutes until light in color. Add vanilla and mix.
  6. Sift flours into creamed butter and incorporate.
  7. 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.
  8. Bake for about 40 minutes, remove from oven and place on a cooling rack.
  9. Cut the shortbread using the guidelines and let cool completely.
  10. Sprinkle with flaky sea salt and enjoy!