Crunchy cashew almond cookies

60 min

Suitable for vegetarians

Temperature: Room temperature

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Date 0.024 kg

Almond sprinkles 0.017 kg

Eggs 0.222 ud

Oatmeal flavor 0.011 kg

Ground cinnamon 0.111 g

Table salt 0.111 g

Oat flakes 0.022 kg

Aceite de coco 6.667 g

Elaboration

Preheat the oven to 180 ºC.
Remove the stone from the dates and add a little water so that when they are blended, a creamy texture is achieved. Set aside.
Toast the almond.
In a bowl mix the coconut oil, the blended dates and the egg. Beat. Then add the oat flour, salt and cinnamon. Continue beating until the mixture is smooth.
Fold in the oat flakes and the cashews.
Cool the dough slightly to make it easier to shape.
Divide the dough into 15 g portions. Roll out and flatten slightly with the back of a spoon or the palm of your hand.
Bake at 180°C for about 12 minutes until golden brown.
Leave the cookies to cool on a wire rack and store in a cool dry place.

Nutritional information (1 portion)

Energy

72.44

kcal

Carbohydrates

7.16

Proteins

1.98

Lipids

3.87

Fiber 1.51 g

Saturates 0.31 g

Monounsaturated fatty acids 1.48 g

Polyunsaturated fatty acids 0.54 g

Cholesterol 10.21 mg

Calcium 16.59 mg

Iron 0.54 mg

Zinc 0.25 mg

Vitamin A 5.34 ug

Vitamin C 0.01 g

Folic acid 7.57 ug

Salt (Sodium) 163.99 mg

Sugars 3.06 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.