Please tell me you’re as nuts about nuts as I am because otherwise I just can’t see out relationship working out. JK, lol. But seriously, these are perfect for the Winter cold.
I mean, I’m not saying that these can only be enjoyed during when your cold. I guarantee that they’ll be just as delish on a hot summer day, and also a great way to fuel up for warm weather activities. Don’t you love recipes that aren’t limited to any season, I do!
Yep, these cookies are so good! It’s seems like tahini has been becoming more and more popular over the past few years and I totally see why, it’s so YUM!
These were cookies were inspired by nutter butters of course, but instead of crunchy cookies I wanted soft cookies with the added crunch of nuts inside, and that’s where cashews come into the picture. So these are super yummy cookies but unlike the original they don’t actually have peanuts at all, which should be good news for those of you with allergies.
The dunk into the chocolate is completely optional but you know I just couldn’t resist and, let me tell ya, neither should you!
Cashew Butter + Tahini Sandwich Cookies
Ready for something a little bit extravagant? These sandwich cookies are reminiscent of nutter butters but so much softer and thicker!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 30 cookie sandwiches (about)
Ingredients
Cookies:
1/2 cup raw tahini
1/2 cup unsweetened cashew butter
1/4 cup coconut cream
1/2 cup organic cane sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon sea salt
2 teaspoons baking powder
2/3 cup roasted cashews chopped
3 cups all-purpose flour
Frosting:
1/2 cup unsweetened cashew butter
1 teaspoon vanilla extract
2 tablespoons almond milk
3 cups powdered sugar
Chocolate: (optional)
1/2 cup dairy free semi-sweet chocolate bar or chips
2 tablespoons coconut oil
Instructions
Cookies:
Pre-heat oven to 350 degrees F (180 C). Beat the tahini, cashew butter, coconut cream, and sugars together in the bowl of stand mixer fitted with beater attachment. Mix in salt, baking powder, vanilla and beat until smooth. Add the flour and mix just until the dough comes together and is evenly mixed. Fold in the cashews until combined.
Roll the dough into 1 1/2 tablespoon sized balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.
Frosting:
Stir together the cashew butter, vanilla extract, and almond milk in a medium mixing bowl. Add the powdered sugar a cup at a time and mix it until combined. (Add more powdered sugar or almond milk if needed) Spread about a tablespoon of frosting in between sets of cookies to make sandwiches.
Chocolate Coating: (Optional)
Melt the chocolate and coconut oil over low heat in a double boiler. Dip then as desired and place on a parchment lined tray to dry.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- White Chocolate Blueberry Oat Cookies
- Peaches + Strawberries Rustic Tart
- Coconut + Chocolate Almond Joy Scones
- Sesame Orange Roasted Veggie Brown Rice Salad
- Chocolate Chip Cookies Stuffed w/ Peppermint Patties!
Also, check out my recap of last year
- Recapping 2018 for Gringalicious - Part 1
- Recapping 2018 for Gringalicious - Part 2
- Recapping 2018 for Gringalicious - Part 3
