These chewy gluten-free cashew butter cookies are filled with tender flakes of coconut and tart dried cherries.
There is something to be said for the ritual of baking around the holidays. It’s a tradition I’ve always enjoyed; a chance to roll up your sleeves and lose yourself in the kitchen while the air fills with the sweet scent of the season. Not to mention it’s the perfect excuse to indulge in a cozy cup of tea or cocoa and sweet treat as a reward for all your efforts.
And while breads, bars and tarts will probably make an appearance at some point along the way, the holidays are never complete without some form of cookie-making.
To be honest these cashew butter cookies don’t just make an appearance in my house around the holidays, they’re an all year-long kind of cookie.
A classic combination of chewy dried fruit and nuts enveloped in a soft vanilla scented cookie, these cherry cashew butter cookies bake up chewy with pocket of cashews, cherries and coconut. Best of all one bowl, 30 minutes and a few simple ingredients are all you need.
Cashews are the key to these cookies. Both cashew butter and chopped cashews gives them a rich nuttiness, while coconut sugar and vanilla offer a caramel-like note.
A bit of honey keeps the cookies tender and soft with a subtle sweetness that’s accented by a pinch of salt and a handful of tart dried cherries. Shreds of unsweetened coconut add a hearty texture and help to keep things nice and chewy.
They’re sure to be a welcome addition to any cookie platter; that is if they make it that far!