It’s strawberry season here in New Zealand! Yippieh! 🙂
I’ve been thinking of this cookie recipe for quite some time, but I couldn’t decide on what to use in the dough. Time to try cashews again. They worked very well in this fruit cake recipe already 🙂
The smell of the baking strawberries is divine. And combined with the vanilla flavour, it is utterly delicious!
As always, this recipe for strawberry vanilla cookies is vegan, gluten-free and without refined sugar.
Makes approx. 8 cookies:
1/2 cup (70g) cashews
2 tablespoon coconut sugar
1/2 cup (125ml) water
1 cup (140g) rice flour
1/2 teaspoon baking powder
1 teaspoon psyllium fiber husk
1/2 teaspoon vanilla essence (or vanilla paste or freshly scraped vanilla pod)
1-2 handful fresh strawberries, finely diced
1. Preheat oven to 190°C (top-/bottom heat). Blend cashews, coconut sugar and water until smooth. A powerful mini-blender works best for this.
2. Sift remaining ingredients (except strawberries) into a bowl and whisk them. Add cashew ‘cream’ and mix well.
3. Gently fold in the chopped strawberries. It helps to dip your hands into cold water prior to forming the cookies.
4. Form the cookies and place on with baking paper covered baking tray. Bake covered for approx. 15 to 20 minutes.