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Golden Milk Cashew Cookies

If you love to bake or know someone who loves to bake, this is going to be a recipe you will have to try! With the launch of our SR Golden Milk last week, many people have used it as either a hot or cold beverage. I decided to use it as Cashew Cream in these grain-free, vegan Pistachio Thumbprint Cookies. With the holidays right around the corner, I think I might just bring a dessert this year! That’s if I don’t decide to keep them all for myself…

Pistachio Thumbprint Cookies with Golden Milk Cashew Cream

(Makes about 10-12 cookies)
– 4 1/3 cup almond meal
– 1/2 cup coconut oil, melted
– 1/2 cup coconut sugar
– 2 teaspoons vanilla extract
– 2 teaspoons baking powder
– 1/4 tsp salt
– 2 flax eggs (2 tablespoons ground flax seed mixed with 5 tablespoons water)
– 1/2 cup pistachios, chopped
Garnish: cornflowers
[Golden Milk Cashew Cream]
– 1 cup raw cashews, soaked in water overnight
– 1/4 cup oat milk
– 1/4 cup coconut oil, melted
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– 1 scoop SR Golden Milk
1) Preheat oven to 350 degrees. Place pistachios to the side. Blend the rest of the Cookie ingredients in a food processor until combined.
2) Roll dough into 1-inch balls and add pistachios. Gently use your thumb to press down on the ball. Place in oven for about 15 minutes.
3) Blend all the ingredients of the Cashew Cream and after the cookies are done baking, add the Golden Milk Cashew Cream on top of the thumbprint. Garnish with cornflowers or any topping of your choice.
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