You know it’s 10/10 when my mom takes seconds and asks for another batch. I love this cashew cookie recipe. There is a decent amount of prep work but after that the recipe is so easy. It has a different sweetness when compared to chocolate chip cookies and the coconut oil helps to accent the cashew flavour. Though the Lunar New Year has passed it reminds me of the sweets during those occasions. I remember seeing these a while back and thinking I have to try this! Some changes were made to the recipe, see the original at Angie and James Do Stuff or Angie’s peanut cookie version here.
From what I know, these sweet cookies are traditionally made with peanuts but I am always cautious with sharing peanut containing foods knowing that some people are severely allergic. Although cashews are safer, to me they are what make this recipe a touch more unique. Do the photos look a little better? I found a new set up spot at the front door 🙂 * Although I try to veganize most recipes, without the egg wash the cookies won’t turn out as fragrant and it’s just not the same. If someone has a vegan egg-wash method/recipe, I would love to know!
Oriental Cashew Cookies
Yield: 28 cookies Adapted from Angie and James Do Stuff
2 cups cashew nuts, roasted unsalted + about 1/4 cup for topping
3/4 cup all purpose flour
1/4 cup corn starch
1/4 cup tapioca starch
1/4 cup almond milk
1/2 tsp baking powder
150g (about 2/3 cup) coconut oil, softened at room temperature
1/2 cup caster sugar
1 egg yolk
1 tsp vanilla extract
1 egg for egg wash
1. Use a processor or blender to ground 2 cups of cashews into a fine almond meal-like texture. Sift the ground cashews into a bowl.
2. Sift flour, corn starch, tapioca starch, baking powder with the ground cashews.
3. In a separate bowl, cream together coconut oil with sugar until fluffy. Add in egg yolk and vanilla extract, mix well.
4. Stir in dry ingredients, use hands to knead the dough. Cover and chill in fridge for about 30 minutes to make it easier for forming the balls. While waiting, split the 1/4 cup of cashews in half. I found using a butter knife worked the best.
5. Remove from fridge, on a parchment lined cookie sheet shape the dough into tablespoon size balls and flatten each. Top each cookie with 1/2 a cashew. Beat the egg lightly, and brush over each cookie.
6. Bake for 15 minutes 350 deg F or until golden and let it cool completely. Enjoy!