Prep Time: 10 minutes
Bake Time: Approximately 30 mins all batches
If you would like to keep it egg free, mix 3 tablespoons of water with 1 tablespoon of ground flaxseed in place of 1 egg. This helps to reduce cholesterol and calories.
1 cup shortening (room temp)
⅔ cup agave nectar
2 eggs or substitute
1 teaspoon vanilla extract
1 cup cashew butter (room temp)
1 cup garbanzo bean flour
1 cup crushed cornflakes
1 chopped cashews or similar nut
¾ cup arrowroot or cornstarch
2 teaspoons baking soda
½ teaspoon xanthan gum
1 teaspoon salt
- Preheat oven to 350℉
- Combine the shortening and the agave nectar in a large mixing bowl. (Mixing at room temperature avoids curdling.) Beat until creamed and fluffy. Add the cashew butter and blend well. Add the eggs one at a time and then the vanilla. Beat well.
- Mix together in a small bowl the bean flour, corn flakes, nuts, arrowroot, baking soda, xanthan gum and salt. Add the liquid ingredients and mix until well blended.
- Drop liquid by the teaspoon to cookie sheet.
- Bake 8-12 minutes.