Liv Nourished | Cashew Butter Thumbprint

05 Oct Cashew Butter Thumbprint

Posted at 20:31h in Snacks & Sweet Bites by Olivia Wagner 0 Comments

Recipe by Olivia Wagner MS, RDN, IFNCP

Serving Size: 2 Cookies

This is one of the easiest recipes to throw together and a guaranteed crowd pleaser. The cookies are dense, but soft, mildly sweet, and melt in your mouth.

I am ALL about the filling, so I go-against the typical thumbprint and choose to make more of a jam crater – this way with each bite you get a light and sweet note to offset the salty rich cashew cookie. Everything about these cookies makes my mouth water and I find them to be versatile through each season—spring, summer, the holidays… maybe I have just created too many excuses to make them..?

Make them for yourself and you’ll get it. Welcome to the crater cookie movement.

Cashew Butter Thumbprints

INGREDIENTS

Cashew Cookie

1 jar cashew butter (~1.25 cups)
1/4 cup grade A “used to be grade B” maple syrup
1 vanilla bean (scraped)
1/2 tsp sea salt

Raspberry Jam

2 to 3 cups fresh raspberries OR 1 bag frozen raspberries
2 tbsp. grade A “used to be grade B” maple syrup

Preheat oven to 350 degrees Fahrenheit.
Combine cashew butter and cookie ingredients in a food processor. Process until smooth.
Bring raspberries and maple syrup to a boil and simmer until thickened.
Using a 3-4 oz. cookie scoop, scoop dough on to a baking sheet.
Using your thumb create a large indent (Danish style) in the middle and dollop the cookies into the middle.
Bake for 10-12 minutes until lightly toasted at the bottom and set.
Let the cookies cool completely before enjoying .. I know, SO HARD, but they WILL fall apart and you will be sad.

Olivia Wagner

info@livnourishednutrition.com

Hi! I’m Olivia and I am a functionally focused and Integrative Registered Dietitian Nutritionist (RDN). I study the science of food and how it interacts with every cell in your body. Let's work together!