Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« Sweet Potato Crumble Bars (gluten-free, vegan) | Main | Sweet Potato Pie with Seedy Amaranth Crust (gluten-free, vegan) »

Cashnana Cookies (gluten-free, vegan)


I've been on a quest for the perfect gluten-free, vegan cashew butter cookie. And this recipe probably isn't it. But I do like these cookies a lot, and thought I'd share what my friend B and I came up with last weekend.

The combination of cashew butter and banana in this cookie really is lovely; they are soft and sandy and just a wee bit chewy.  These are very banana-y, so don't expect a burst of nutty flavor first.  The nutty cashew flavor comes at the end and lingers in the back of your mouth until the next banana-y bite.  Both B and I think that these little morsels would be amazing dipped in or drizzled with a chocolate glaze, or baked with a chocolate drop or a cluster of chocolate chips in the middle, like a classic peanut butter thumbprint cookie with a Hershey's kiss.   Or what about a handful of raw cacao nibs or roasted, salted cashews thrown in the dough? Or a nice beautiful cashew pressed into the top? So many options.

Next time I make these, I'm going to try including a bit of chocolate, but for now, I love the delicious simplicity of this cookie.  Oh, and by the way - if you can, wait until these are fully cooled before digging in for the best texture and flavor.  They are best eaten within a day of baking for the best texture; after that they become quite soft - but still tasty. 

I'm working on a Thanksgiving round up post that features a few delicious recipes - Cashew-Pumpkin Seed Cheese, Apple-Cranberry Relish, and Sweet Potato Crumble Bars. So stay tuned. :)  But in the  meantime, make some cookies!


Cashnana Cookies a.k.a. Cashew Butter Banana Cookies

yields approximately 3 dozen cookies | adapted from The Allergic Hedonist

1 1/2 cup sorghum flour
1 cup millet flour
1 tsp baking soda
1 tsp sea salt
1/2 tsp xanthan gum (or guar gum)
1 cup well-mashed banana, about 4 small
1/2 cup melted coconut oil (or ghee, butter, or other neutral-tasting oil)
1 cup roasted cashew butter (another nut/seed butter could be substituted)
1/4 cup non-dairy milk (cashew, rice, hemp, etc)
1 tsp GF vanilla extract or flavoring 
2 Tbsp agave nectar, maple syrup or other natural liquid sweetener

heat oven to 350 and line baking sheets with parchment.

Whisk together the flour, baking soda, sea salt, and xanthan gum until light and well mixed.  Place the banana, oil, cashew butter, milk, vanilla, and liquid sweetener in a bowl and mix with a handmixer or standmixer. Then slowly add flour bit by bit and mix until a thick dough forms. It should be the consistency of traditional peanut butter cookie dough.  It will be a bit oily, from the cashew butter and oil - don't worry, it doesn't end up as an oily cookie.

Roll into 1 1/2-inch diameter balls, place on a baking sheet 3 inches apart. Flatten with a fork, then bake 13-14 minutes in a preheated oven.  If you are baking two pans at once, rotate them half way through.

Remove from oven and let cool completely before eating - they are best fully cool. Best eaten within 24 hours of baking.


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Reader Comments (5)

Those look yummy! And I can't wait for the cashew-pumpkin seed cheese :)

November 28, 2010 | Unregistered CommenterA-K

Could I use an all purpose gluten free flour in the same proportions instead of millet and sorghum?

November 28, 2010 | Unregistered CommenterSandra Merrikin

I do love a good cashew butter cookie! These sound great. And of course I'm looking forward to the sweet potato crumble!! :)

November 28, 2010 | Unregistered CommenterRicki

Ooo, Kim. These look yummy. I've not used cashew butter, but I have a growing infatuation with all things cashew, so it's only a matter of time. I think I'll be back to try this recipe!

November 28, 2010 | Unregistered CommenterDeanna

Thanks for all the great comments, friends!

@Sandra: I have not tried using the GF all purpose flour. I weighed out this amount of flour to equal roughly the same weight of flour called for in the original recipe, so I would have the same mass of flour:liquid ratio. I am not sure what your all-purpose flour weighs, but if you can figure it out, I have a total of 1,242 grams of flour in this recipe. So do some math or get out your kitchen scale :) Or just wing it and try subbing the flour at a 1:1 ratio to the millet/sorghum - I bet it will be okay, but I can't guarantee the results. good luck :)

November 29, 2010 | Registered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo