top of page
  • Writer's pictureLeigh

Easy to Make and Eat Cashew Cookies

I had two egg whites to use up. That was my excuse for making more cookies. After all, what else would I do with two lonely egg whites? I had too few to make a cake, and putting them in an egg white-only scramble seemed like sort of a waste (mainly because I don't like scrambled eggs or, especially, "egg beaters"--bleah! ). So, cookies it was. In this case, cashew cookies that taste of buttery-sweet roasted cashews, not just sugar. The cashew taste comes in the form of a full cup of roasted nuts in the batter and additional nuts sprinkled on the top of the cookies before they bake. The cookies are fast and easy to make using a food processor. Not quite a macaroon or a crispy, crunchy treat, these cookies are something in between, and they are an incredibly good way to use up those left over egg whites!

Cashew Cookies -- Makes about 18

1 cup of roasted, unsalted cashews

1/2 cup of dark brown sugar

1 cup of confectioners' sugar

1 teaspoon of vanilla

2 egg whites

1 1/4 cup of flour

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt

2 tablespoons of melted butter

2 tablespoons of canola oil

2 tablespoons of milk

Extra cashews for decorating the tops of the cookies (about 1/2 cup)

Preheat the oven to 350 degrees and line cookies sheets with baking parchment paper. In a food processor pulse the cashews and sugars together. Add the vanilla and egg whites and pulse everything until combined. Add the flour, baking powder, baking soda, and salt and pulse a few times to mix. Add the melted butter, canola oil, and milk and pulse until the dough just comes together into a sticky mass. Scoop out 1 1/2 tablespoon portions of dough onto the prepared cookie sheets, spacing the dough a couple of inches apart. Press the dough down into circles about 1/2-inch thick and sprinkle some cashew pieces on each portion of dough. Bake the cookies for 12-15 minutes until set and just barely browning on the edges. Let the cookies cool a few minutes before sliding them from the baking sheet to cool completely.

1 view0 comments
bottom of page