This past weekend was a rainy one, and despite it being summer, I felt the need to bust out some comfort food in the kitchen!

I opened the cupboards and saw minimal ingredients to work with… except for a bag of enticing cashews.

Cashews, or “shews” as I call them when lazy, pack a powerful nutrient line-up:

  • 75% of their fat is unsaturated, and 75% of this unsaturated fatty acid content is heart healthy oleic acid (think olive oil!).
  • They are high in copper, important for energy production and antioxidant defenses.
  • Cashews are high in magnesium, necessary for strong bones, and helpful in regulating nerve and muscle tone.

I combined the cashews with a few other ingredients to make a simple, subtly sweet, satisfying cookie. Check it out!

Honey Nut Cookies 


1 c cashews, crushed
2 organic eggs
1/2 stick butter, melted
1/2 c coconut oil, melted
1/4 – 1/2 c unsweetened almond milk (depending on consistency)
1 c almond flour
1/3 c coconut flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp vanilla
1/2 c honey


Set oven to 350 degrees, and add all liquid ingredients to a large mixing bowl. Blend until smooth, and mix in the remaining ingredients, saving the cashews to stir in last. Grease a baking sheet, and portion out a heaping spoonful of batter for each cookie. Bake for 10-20ish minutes or until golden brown.

Enjoy as  a snack, in a bowl of organic yogurt, or crumbled in a bowl of unsweetened almond milk as a gluten-free granola substitute!