I had the delightful occasion to master the cookie recipe while staying with our dear friends in France, helping to make a huge batch for wedding favors. Practice makes perfect! I was courageous enough to remake the cookies for a friend's baby shower, and they did not disappoint!! The recipe results in a buttery, flaky, easy-to-cut out dough that's perfect for cookie cutters. Plus, you can make the dough ahead of time and choose any variation you like - for the wedding we actually made 4 different flavors: cocoa, hazelnut flour, vanilla and sea salt flakes. Almond extract, orange, and lemon zest would also be amazing!

The Recipe

The dough resembles a classic butter cookie or shortbread cookie. First the the butter, sugar and a little water are melted together, then cooled and mixed with the dry ingredients. You can sub out part of the flour for different kinds (almond flour, hazelnut flour) to have a different flavor, but even just a little will change the texture and make the cookies a bit harder to work with. I recommend staying with extracts such as vanilla and almond, or tiny add-ins like finely diced nuts or zest to keep the dough the same consistency.

I adapted this recipe slightly from Piroulie, but the original recipe was from a tiny, adorable little French cookbook and came with the cookie cutter. You could shape your own using a glass or other cookie cutter, or find a custom one on Etsy for a specific occasion - great party favors!! The animal crackers I made were these stamps from Amazon.

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French Butter Cookies (Petits-Beurre)

A basic recipe for French petits-beurre (butter) cookies. A customizable recipe that's perfect for holiday or special occasion cookie cutouts!

Course Dessert

Cuisine French

Keyword butternut squash, Cookies

Prep Time 20 minutes

Cook Time 1 hour

Author Andrea | French Pressed Kitchen

Ingredients

• 400 grams all-purpose flour
• 100 grams whole wheat pastry flour
• 200 grams granulated (white) sugar
• 200 grams salted butter (I love Kerrygold)
• 6.5 Tablespoons water
• 2 teaspoons vanilla or almond extract*

Instructions

• Mix the flour and baking powder together in a large bowl, whisking until thoroughly combined. Set aside.
• Melt the butter, sugar and water over low heat, stirring constantly. Wait until the mixture just boils, then remove from heat and turn off flame. Let the liquid mixture cool 15-20 minutes, stirring regularly. When the mixture is cool, add in the vanilla (or almond) extract.
• Make a well in the center of the dry ingredients and slowly add in the liquid ingredients. Mix until just combined, slowly folding in the liquid so as not to overwork the flour. When the dough comes together, shape into a few balls, then flatten into discs. Cover tightly with saran wrap, then refrigerate for 1-2 hours (or overnight).
• When ready to bake the cookies, bring the dough to room temperature (depending on your disc size, fridge temp, etc., this may take a few hours – mine took a good 2.5 hours in cool weather). The dough should be pliable enough to roll, but not so room temperature that it feels oily.
• Roll dough out to a thin layer (2-3mm). If the dough is a little thick, the cookies will just take a little longer to cook, and that’s okay.
• If using cookie cutters, dip the cookie cutter in flour each time and tap off any extra before stamping a cookie in the dough. With the cutters that I bought, this method worked nicely. Slowly lift out the cookie and transfer to a parchment lined baking sheet.
• ake at 350F (180C) for 10-12 minutes, or until the edges of the cookie are just golden brown. The cooking time can vary greatly depending on ovens, so start with a shorter amount of time to make sure they don’t burn. The cookies will harden as they cool, so as long as they look golden brown on the edges they will turn out well set.

Notes

** Lemon or orange zest would work well, as would some finely diced nuts (not too many though!)

I found that the cookies keep well for at least a week - perfect for gifts or mailing as well! They wrap well in plastic bags as they are fairly sturdy, but a small paper box would also work well and be less delicate. The bags are super cute to display, though!!

Hope you enjoy, and bon appétit!

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Why Homemade Granola is the Best

....At least in my opinion : ) My favorite part about making your own granola (or any food) is that you control exactly what goes in it. No compromising on ingredients you don't like, or additives you'd like to avoid. Plus, you can control the sweetness and any add-ins that you want! Most recipes are flexible to the ingredients that you have on hand - just keep proportions in mind.

What's a Superfood Anyway?

Google would tell us it's a food that's particularly nutrient dense food with supposed health benefits. Superfruits were all the rage not too long ago! Nowadays you'd see a lot of foods on a superfood list, but it really comes down to having wholesome, real ingredients. Real food is the best food! Whether it's berries, chia or kale, having any plant-based food is probably going to be better than other options. Incorporating some different ones like acai or turmeric is great for a different and more nutrient dense boost, though! I was super intrigued by goji berries last year, so I had them on hand to brainstorm this granola.

Gimme the Granola Recipe

Let's cut to it! I'm calling this superfood granola because I used hemp seeds, chia seeds, sunflower seeds, goji berries, coconut AND pistachios. All things! Swap out any dried fruit for the goji berries, and leave out the seeds if desired. I'd suggest keeping the nuts and coconut in, though you could also use a different type of nut. Enjoy, and let me know if you try it!

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Goji Berry and Pistachio Superfood Granola

An easy #vegan and #glutenfree recipe for goji berry granola with lots of options for hemp seed, chia seed, sunflower seed and nut add ins! No additives like anything you'll find in the store, and fresh from the oven!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 -5 cups, depending on add ins

Author Andrea @ French Pressed Kitchen

Ingredients

Granola Mix

• 3 cups rolled oats
• ½ cup pistachios or almonds
• ¼ cup coconut chips or shredded coconut
• ¼ cup hemp seeds
• ¼ cup sunflower seeds
• 2 Tablespoons chia seeds
• Dash of salt
• Pinch of cinnamon
• ⅓ cup real maple syrup or honey
• ⅓ cup coconut oil or avocado oil
• ⅓ cup coconut sugar

After Baking Add-Ins

• ¾ cup dried goji berries

Instructions

• Heat oven to 350 degrees F.
• Mix dry ingredients in a bowl (minus any dried fruit).
• Mix the maple syrup (or honey), avocado oil and coconut sugar in a small sauce pan on low heat until just dissolved. Pour the mixture on top of the bowl of dry ingredients, gently folding in to combine.
• Spread the mixture evenly on a large baking sheet. Bake 20-25 minutes, or until just toasted and golden brown, stirring halfway through. Make sure that it doesn't burn!
• Remove and let cool without stirring - it will retain the big chunks! Add in goji berries or other dried fruit once cooled.
• Store in an air tight container for up to 2 weeks - if it lasts that long!

The post Goji Berry and Pistachio Superfood Granola appeared first on French Pressed Kitchen.

It *is* September but it's still plenty hot here in DC, so as long as you can find summer produce...it's still summer in my opinion! This recipe was inspired by fresh figs I found at Trader Joe's, as well as some beautiful local thyme I had picked up at Whole Foods. It's quick, easy and the flavors combination is amazing!

There's really no prep necessary - as long as you have all the ingredients, you can throw this together for a delicious and quick breakfast or snack. I used plain skyr yogurt (Siggi's!), but regular Greek yogurt would work as well. Ricotta would also be amazing, and could then it work for an appetizer as well. Just spread out your yogurt base, add sliced figs on top, then drizzle with honey and scatter thyme leaves and walnuts on top. You can see I used a lot of thyme!

Bon appetit 🙂

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Walnut Fig Yogurt with Thyme and Honey

A quick and easy recipe for a summer yogurt breakfast. Topped with figs, thyme, honey and walnuts - a combination that is simply amazing!

Course Breakfast

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Author Andrea Shome

Ingredients

• 1 serving plain Skyr or Greek yogurt or ricotta cheese
• 1-2 figs sliced
• 1 Tablespoon honey
• 1 Tablespoon fresh thyme leaves
• 1-2 Tablespoons walnuts*

Instructions

• Spread the yogurt or ricotta on a plate or in a bowl. Spread with the sliced figs, then drizzle on the honey. Sprinkle the thyme leaves and walnuts on top.
• Enjoy for breakfast, as a snack or a quick appetizer!

Notes

* You can toast your walnuts for a few minutes in the oven for a toastier or earthier flavor!

The post Walnut Fig Yogurt with Thyme and Honey appeared first on French Pressed Kitchen.

In da house. Bowls of it.

If you're looking for a fall granola, this is it! This mix is

+ Crunchy

+ Sweet

+ Toasty

+ Cinnamon-y

I used this roasted walnut oil as a base for the liquid in the recipe, which added a really nice depth of flavor. I've had it for a while and had been meaning to use it up but didn't know how. Granola is so flexible that I figured it would be a good test case and I was right!! So much flavor. I think coconut oil and/or canola oil would great as well, it will just have less of a walnut flavor.

We've had it for a few days and can't stop snacking on it 🙂

If you try it out, let me know!!

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Roasted Walnut and Maple Granola

A deeply flavorful breakfast granola made from roasted walnut oil, maple syrup and lots of cinnamon. You'll love how crunchy the oats get!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 generous cups

Author Andrea Shome

Ingredients

Dry

• 2 cups rolled oats
• 1 cup raw walnuts chopped
• ¼ cup slivered almonds
• 1 Tablespoon flaxseed meal
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon more to taste
• Heavy pinch of salt

Wet

• 4 Tablespoons walnut oil or coconut oil
• 4 Tablespoons maple syrup

Instructions

• Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix all the dry ingredients together in a bowl. Then add the oil and maple syrup, making sure to coat everything evenly.
• Bake for 20-25 minutes or until golden brown. Check at 20 minutes and leave in a few more minutes if not toasty looking at smelling. You can stir halfway through, or leave it untouched which will result in bigger chunks of granola.
• Let cool, then dig in!! Best with a bowl of good milk =).

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I always have a ton of recipes in my backlog of things to cook, and granola bars have been on them for a few weeks.  I made a similar one with quinoa here, but wanted to try something new. I mashed up a few recipes I saw, including this baked one and this chewy one, but made them my own because I wanted to use the tahini and hemp seeds I had on hand! The whole no bake thing also sounded good, and fast, so I went that route. And because I didn't have chocolate chips (sad, unheard of), I went with a DRIZZLE!

No bake granola bars or balls are pretty straightforward to make. You start with your dry ingredients -

Then mix away.

Melt your wet ingredients (tahini or nut butter, maple or honey, vanilla) like so (that swirl!)

Mix this in with the dry ingredients until well combined. It will look a bit crumbly like the picture below, but once you press the mixture into a pan tightly, it will come together.

Once you've pressed the oat mixture, you can TOP IT!! You'll see that I drizzled chocolate on top - totally recommend! Chocolate chips inside would be even better 🙂 The drizzle was a good compromise with my husband, who doesn't like chocolate quiiiiite as much as me. Just mix it all up - press into pan - drizzle - fridge it - then...

Cut into bars!

And then enjoy all week 🙂

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No Bake Tahini Hemp Granola Bars

A 10 minute no bake recipe for granola bars made with oats, nuts, tahini and seeds. A not-too-sweet snack or breakfast far. Vegan and gluten free.

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 -16 small bars

Author Andrea Shome

Ingredients

Dry Ingredients

• 1 and ½ cups rolled oats
• ¼ cup hemp seeds
• ¼ cup finely shredded coconut
• ¼ cup mini chocolate chips
• 3 Tablespoons nuts I used sliced almonds
• 2 Tablespoons chia seeds
• 2 Tablespoons ground flax seeds
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Wet Ingredients

• ½ cup tahini
• ¼ cup maple syrup ⅓ cup for sweeter bars
• 1 teaspoon coconut oil
• 1 teaspoon vanilla

Instructions

• Line a 9-inch square pan with parchment paper. In a large bowl combine the dry ingredients (oats, hemp seeds, coconut, nuts, chia seeds, flax seeds, cinnamon, salt and chocolate chips if using).
• Heat a small saucepan over medium low heat and add in wet ingredients (maple syrup, tahini, coconut oil, and vanilla). Stir until everything is melted and combine.
• Add the wet ingredients to the dry mixture and stir, stir, stir until coated. It may not seem like enough at first but will come together nicely.
• Transfer the granola mix to the pan and spread evenly until the pan is filled. Press down firmly to pack in the bars - this will make sure that they stick together. I used the top of a lid to pat them down firmly. Once they are flat, you can drizzle them with melted chocolate*.
• Place the pan in the fridge for 1-2 hours to firm up. Once firm, cut into even squares or thin bars. These should keep nicely in the fridge for a week or so - I like to wrap them individually and bring as snacks!

Notes

* You can melt chocolate using the double boiler method, or in 15-20 second spurts in the microwave, stirring in between sessions.

You could leave out any of the seeds if you don't have them on hand - the oats, maple, and tahini are the main ingredients! You can add other chopped nuts if you like in place of them.

If you try these out, or any other variations, let me know how they turn out! Bon appetit.

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Friday night we went out with friends to one of our favorite local haunts, Taco Bamba. The best, 'nuf said. I got the huevos rancheros and shared with Mr. P four tacos (!) - the special, chiccharon, the arabe and chorizo. So. Good. This place ranks so high in the price // quality // quantity ratio.

Saturday morning I woke up early and made these muffins for our quick trip down to Lake Anna. I let them cool and took a few pictures before running late to my morning track workout!

I liked this recipe, but next time I think I'd try something with a mix of flours, not just coconut (almond!). I made a few tweaks - here they are in case you want to make them again!

• Added one lemon's worth of zest
• Did ⅔ of the recipe and subbed one flax egg for an egg (I only had 3!)
• Skipped the vanilla
• Used regular sugar instead of honey/maple
• Had to bake longer for them to brown since I added a little more liquid

After showering and a quick lunch, we made it down to Lake Anna, where I happily let my phone die and relaxed in the no service zone and lake front views! So, no pictures, but good memories 🙂 We drove down Saturday after a morning workout and quick lunch and spent the afternoon out on the boat and hanging out on a lakeside dock. After we worked up an appetite lounging, we made a nice little dinner of za'atar roasted fish, rice pilaf and roasted brussel sprouts. Nom. We watched Big Stick after dinner (recommend!) and I munched on the best kettle corn and some Aldi snickerdoodles. Perfect evening!

We finally got around to the muffins Sunday morning. They did not disappoint!

And now onto this week's meal planning. On the menu:

• Roasted squash // couscous // spinach // apricot // almond sliver salad for Monday lunch. Leftovers and pantry finds!
• Monday + Tuesday: Thai chicken or shrimp curry with rice OR ramen noodles...depends how soupy the curry turns out =)
• Tuesday night / Wednesday lunch: This fall salad that's not too fall but juuuuust enough since it's still hot outside! Make zucchini muffins is the reach goal.
• Thursday / Friday: Frozen fish + coconut rice perhaps. The classic.

Breakfasts:

• Eggs + spinach + bacon
• Pumpkin oatmeal
• Eggs + roasted peppers (frozen, from TJ's!)
• Leftover bagels + eggs + bacon
• Eggs + mushrooms (also frozen and from TJ's!)

What do you have planned for the week? Any end of the month pantry clean outs?!

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Not sure if there will be a second because when we went berry picking this weekend I heard there was only a week left for the cherries. We went to Butler's Orchard in Germantown, Maryland. I love this place because they're organized, it's always fun, cheaper than store bought and most importantly, the produce is tasty!! Especially the berries and cherries - my favorite. This year the tart cherries were SO abundant it was crazy. We were wondering if the farm ends up picking them all and what they do with leftovers. We picked several pounds (and ate a bunch too!) from only a few trees. They were that full of fruit! No pictures because it was an electronic free outing to the fields 🙂 Blueberries were great too - we might have to go back for more!

I heard several people mentioning how they were going to cook their freshly picked fruit into pies with lots of sugar and oh was it going to be great. No!!! This fruit is so good and fresh it shines on its own! Even these tart cherries (think mix of cherry and a little bite of lemon) were delicious on their own. PLUS they have all sorts of awesome health benefits (more on that here).

I decided to make a crisp (or crumble, however you want to call it) with a thick and hearty topping - oat based of course. A little sweetener, but just a tad in order for the cherry flavor to come through. I thought about making it paleo with just almond flour and nuts but I love oats too much 🙂 You could totally sub them out for more finely chopped nuts if you want to keep this grain free.

First step was cutting ze berries in half to pit them. Bless my sous chef for his hard work. This was a lot of fruit! After it cooked down there was even room for more. I think this would be equally delicious with regular cherries, too. If balance out the sweetness by adding a little lemon juice to the mix though.

Next step: make the crumble! I combined all my dry ingredients, mixed in the coconut oil + sweetener, then just poured it on top. The more the merrier. I wouldn't judge if you double the topping

After a good 40 minutes in the oven we ended with this beautifully golden crust. {close up because texture}. NOM. It was hard to resist not eating it right away but we managed to save it for breakfast!! Served with blueberries that we had also picked and a little nut butter. Would highly recommend some thick Greek yogurt here to complement but we were out! Next time.

Hope you'll enjoy this as much as we did. Let me know if you try any variations and how they turn out!

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Tart Cherry Crisp + Butler's Orchard

A gluten free + vegan (and option for paleo) crisp recipe that can be used for any fresh fruit!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Author Andrea @ French Pressed Kitchen

Ingredients

Filling

• 6 cups fresh tart cherries or however much fills your dish
• 1 Tablespoon arrowroot powder

Topping

• 1 cup almond meal/flour
• ⅔ cup oats sub more almond meal + nuts for paleo version
• 1 cup chopped walnuts almonds and pecans
• ¼ teaspoon salt
• 1 Tablespoon coconut sugar
• 1 Tablespoon maple syrup
• 4 Tablespoons coconut oil melted and cooled slightly

Instructions

• Heat oven to 350 F.
• Pit cherries and place straight into the dish you're using to bake. No need to grease your dish unless you've had issues in the past (my ceramic dish was just fine). Add in arrowroot powder and toss to combine.
• In a separate bowl, combine the dry ingredients (almond flour, oats, nuts, salt, sugar) and mix until combined. Pour in the maple syrup and coconut oil, stirring to combine until mixture is crumbly. Pour on top of fruit and spread evenly.
• Bake for about 40 minutes or until fruit is bubbly and topping browns.
• Let cool for a few minutes, then dig in (maybe with ice cream if you're having it for dessert).

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Who would’ve thought we’d want something this frosty and cold in early March…it’s still winter after all. Except here in D.C. the weather has been seasonably warm! No wonder the cherry blossoms are coming early this year.

Pedro and I were initially going to go out for biscuits of his birthday this week(because those are his favorite breakfast food, smart man), but after feeling a bit too full the night before we opted for something lighter, but still special enough for a birthday. If you haven't heard of "nice cream," it's basically a thicker form of a smoothie, but made with enough banana to make it hella creamy. You need a good amount so it blends well - if you're not big on banana flavor like me, make sure you freeze your bananas early when they're yellow (before black spots; after black spots, just wait for banana bread!!).

This batch of turned out soooo fluffy and light – true ice cream consistency. I *think* it’s because I put two more bananas in the freezer the night before (well, I asked Pedro to :D) so the next morning they were semi frozen, not too hard. Having it split up into chunks was also helpful (think medium banana cut in fourths).

To start, I threw about 4 tablespoons of almond milk and 3 bananas in the blender and turned it on CRUSH. I eyeballed the liquid and wasn’t sure how much I’d need, but have found that it really depends on the bananas! This time I didn’t need much but previously I’ve had to put more to get the bananas to blend. Once it looked nice and creamy (1-2 minutes), I added in some Vital Proteins Collagen and then the showstopper, blackberries!!

BOOM looks like ice cream:

And what a pretty color!  This was a perfect complement to the bananas and gave a little glimpse of summer berries to come.

Ah yes, bowl zen. Of course, we also topped with all the things, because, you know, YOLO. Purely Elizabeth granola (a favorite, gotta try 'em all), chia seeds, hemp seeds and coconut. A perfect breakfast if you’re looking for something on the sweet side but not too heavy.

If you try it out, let me know how it turns out :).

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Banana Blackberry Nice Cream

"Nice cream" is the perfect way to use up frozen bananas and/or other fruit, and have a satisfying treat.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 bowls

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 bananas frozen in small chunks
• 1 handful blackberries
• 4-6 Tablespoons milk almond or regular
• 2 scoops collagen peptides optional

Instructions

• Add milk and bananas to a food processor or blender. Blend until creamy! This may take a few pulses and adding in some more milk if the banana mixture looks too thick.
• Add in the collagen if using and blackberries. Continue blending until thoroughly mixed.
• Top with all the things! Granola, seeds, and coconut are some of my favorites for smoothies.

Any other nice cream ideas out there?! Let me know if you have inspirational flavors, and in the meantime, bon appétit!

The post Banana Blackberry Nice Cream appeared first on French Pressed Kitchen.

They're so moist, sweetened only with bananas and oh so fluffy. Monique over at Ambitious Kitchen is just one of my fav's and she never leads me astray.

The original recipe is paleo and you could keep it that way - I expect they'd turn out just as great. I added some oats for some more volume and because, well, I love oats. I made some other tweaks, adding in collagen peptides for a protein boost, walnuts for crunch and a dash of espresso powder for some depth. I used Wellbee's Super Fine Blanched Almond Flour for my almond flour, a change from my usual Trader Joe's almond meal. This definitely helped give the muffins a lighter texture!

I used avocado oil in these, but coconut oil would work just as well.

Aren't they staring you down now too? I feel like I should already make another batch. Even if you're impatient like me and like to eat them warm, be sure to cool them (or some) on a rack for a bit so the bottoms don't get soggy (I always forget this part).

Bet you can't eat just one.

These make a great breakfast on the go (if you're feeling indulgent), or a perfect mid-morning, mid-afternoon snack. I might suggest an almond milk cappuccino to go with them. Once they've cooled, unveil the delicious and enjoy!

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Banana Muffins with Almond Flour, Walnuts + Chocolate

Recipe adapted slightly from Ambitious Kitchen. These muffins are such a treat - and healthy too! No added sugar, just the bananas!

Course Breakfast

Cuisine American

Keyword Almond Flour, Banana, Chocolate Chips, Muffin, Walnuts

Prep Time 10 minutes

Cook Time 23 minutes

Total Time 33 minutes

Servings 10

Author Andrea | French Pressed Kitchen

Ingredients

• 1 and ¾ cups almond flour
• ¼ cup flaxseed meal
• ½ cup rolled oats
• 3 scoops Vital Proteins collagen peptides
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• Pinch of espresso powder
• 2 medium extra ripe bananas about ¾ cup mashed banana
• 1 egg slightly beaten
• 1 Tablespoon melted avocado oil or coconut oil
• 1 Tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 Tablespoons unsweetened almond milk
• ½ cup chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line or grease a muffin tin (enough for 10).
• In a large bowl, mix the mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk until smooth.
• In a separate bowl, mix together almond meal, flaxseed meal, rolled oats, collagen, baking soda, cinnamon, salt and espresso powder. Set aside.
• Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and walnuts
• Fill the muffin cups up. These don't rise a ton, so I filled them most of the way. Bake 20-23 minutes until a toothpick comes out clean. Let cool in the pan for a couple minutes, then transfer to a rack to cool completely.

Try not to eat these all at once. I wanted to. You can always freeze a few for later to restrain yourself. Just pop in the microwave for a few minutes to reheat.

Bon appétit!

The post Banana Muffins with Almond Flour, Walnuts + Chocolate appeared first on French Pressed Kitchen.

The book The Happy Pear: Healthy, Easy, Delicious Food to Change Your Life came into my life last April as a bridal shower gift from a dear friend. We were encouraged to start cooking with the recipes as a fun date night activity. And we started here with the cashew butter cookie recipe 🙂

I refer to these cookies as dreamy because their texture is melt in your mouth delicious - I swear if angels ate cookies they could be these! They're also super easy to make - a one bowl wonder. Did I mention that they're grain free, dairy free and paleo friendly?!?! What more could you want?

I tweaked the recipe a bit and have now tried it with both almond butter and cashew butter. I definitely prefer the cashew butter, but both are delicious! Peanut butter will be the next experiment. I've used Trader Joe's nut butter  and it has worked well in both cases. You can mix up the batter and bake a few at a time, or all at once. They keep well in a container, as well (they've somehow lasted up to a week for me).

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Dreamy Cashew Butter Cookies

These airy cookies are the perfect small treat. Gluten free, dairy free and paleo friendly! Recipe adapted slightly from The Happy Pear.

Course Dessert

Prep Time 35 minutes

Cook Time 8 minutes

Total Time 43 minutes

Servings 16

Author Andrea @ French Pressed Kitchen

Ingredients

• 240 g cashew butter almond/peanut butter also work
• 4 Tbsp. coconut sugar or regular
• 3 Tbsp. maple syrup
• 2 Tbsp. ground flaxseed
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. vanilla extract or pinch of vanilla bean
• Pinch of cinnamon
• Coarse sea salt

Instructions

• Place all the ingredients in a bowl and stir until combined. Refrigerate for about 30 minutes.
• Preheat oven to 400F. Form dough into balls, then press down slightly to flatten on baking sheet.
• Sprinkle with sea salt and bake 7-8 minutes. A few minutes longer will result in a crispier cookie.
• Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. I don't usually get that far. Store in an airtight container for up to 5 days!

Bon appétit!

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