Coconut Cashew Shortbread

This vegan cookies are easy to make, taste delicious and are a sweet treat that is not loaded with sugar.  


1 cup solid (refrigerated) raw organic coconut oil (do not melt)

1 cup powdered sugar plus more for coating

2 tablespoons Organic Vanilla Extract

1/2 teaspoon Organic Ground Nutmeg

1 teaspoon salt

1/2 cup unsalted cashews, finely chopped

1 cup dried dates finely chopped

3 1/3 cups sifted cake flour

1 2/3 cups sifted whole wheat flour



Preheat oven to 350oF.

Lightly grease 3 light colored cookie sheets. (Dark sheets will brown bottoms too quickly).

Using an electric mixer on low speed, in a large bowl, or stand mixer beat coconut oil and 1 cup powdered sugar until fluffy.

Beat in vanilla, nutmeg, and salt. Do not over mix. (If mixture is too stiff, add more coconut oil 1 teaspoon at a time). 

Fold in nuts and fruit.

Using a spatula, stir in all flours just until moist. Do not over mix dough.

Shape dough by generous tablespoonfuls into 1/2”-3/4” balls and place on prepared sheets about 1 inch apart. 

Bake one sheet at a time until bottoms just begin to color, about 15 minutes.

Cool on sheets for 5 minutes, and then remove to a cooling rack to cool for 5 minutes.

To coat, place a generous amount of powdered sugar in a bowl and roll warm cookies. Transfer to waxed paper. Powdered sugar will melt into the cookie so repeat the coating a second time, then cool completely.

Store these cookies at room temperature in an airtight container. You can make them up to a week ahead of time to keep your holiday baking schedule on track. 


Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published