only the best cookies ever!

When my mom came to visit in October we stopped in at Mylk Uncookies on our way home from a trip to Riverdale Farm. I’d been anxiously anticipating sampling their vegan treats for months so we sat down with a chocolate peanut bar and lucuma macaroon to share. I was so impressed with the sweet, delicate taste of the macaroon that I set out to replicate it at home the very next week.

What I came up with was not the dense macaroon that I’d tried at Mylk Uncookies. It was even better. The result was the best tasting cookie I’d tried in a long time. As they baked, my apartment was filled with a familiar scent – the sweet, fragrant aroma of the butterscotch brownies my mom had made when I was growing up. The big difference is that every ingredient in these cookies is healthy. They’re 100% vegan and if you have a dehydrator you can make them raw as well. Here’s the recipe:

butterscotch cashew cookies

1 cup cashews
1 heaping cup shredded, unsweetened coconut
1/4 cup agave nectar
2 heaping tbsp lucuma powder
1/4 cup melted coconut oil
1 tsp vanilla extract
a pinch of salt

1. Put cashews in your food processor and pulse until a coarse meal forms.
2. Add the remaining ingredients and process into a dough.
3. Spread dough 1 inch thick on a parchment paper lined baking  sheet. Cut into squares.
4. Bake at 300 degrees for approximately 20 minutes or until tops are golden brown and cookies are crunchy.

Everyone I’ve offered these babies to has asked for the recipe, so I know I’ll be making a few batches over the holidays. If you give them a try yourself, please let me know what you think.

Bon appetit!

xoxo
S.