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Shortbread Cookies

Lucuma for Sweetness

Try this holiday shortbread cookie recipe using cashew and coconut flours!

Ingredients

2 Cup Navitas Naturals Cashew Whole Nuts, unsoaked
4 Tbsp Navitas Naturals Lucuma Powder
1 Cup dried Coconut
1 tsp Vanilla
4 Tbsp melted Coconut Oil
2 Tbsp Maple Syrup

Directions

  1. First, place cashews in food processor fitted with the S blade, and process into fine powder.
  2. Empty food processor and then grind coconut into a fine powder.
  3. Place ground cashews back into the food processor and add vanilla and lucuma.
  4. Grind until it is all mixed and like a fine powder.
  5. Melt coconut oil in a dehydrator or by inserting the container into a bowl of hot water. Add melted coconut oil and lightly process until all mixed.
  6. If too dry you can add some maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out.
  7. Roll out like you would a traditional shortbread, cut into shapes and decorate (with gogi berries, shredded coconut, powdered cacao).
  8. If you don't have a dehydrator just freeze the cookies. If you have a dehydrator, place on mesh screen and dehydrate for up to 12 hours. Will store in the freezer for up to 3 months.

Submitted By

Chris Gay