Chunky Chocolate Cashew Cookies

Moreish and minimal ingredients, good hey?! Great for a pud/snack/portable nibble…or just with a cuppa (Andy’s preference)…

Serves: 10 cookies


  • 1 medium banana
  • 1 egg
  • 1/2 tbsp vanilla
  • 2 tbsp nut butter (we did 1tbsp peanut butter + 1 tbsp almond butter)
  • pinch salt
  • 1 tbsp granulated sweetener (we used stevia but you can use xylitol/coconut sugar etc)
  • 1 tbsp chia seeds
  • 1/4 cup cocoa/cacao
  • 1/4 cup + 1tbsp coconut flour
  • Good handful of cashews


  • Preheat the oven to 175C.
  • Mash the banana in a bowl.
  • Add in the wet ingredients, sweetener and salt and stir thoroughly.
  • Break up the cashews into chunks and stir in.
  • Add in the dry ingredients and mix to form a dough.
  • On a lined baking tray, spoon out the mixture into 10 blobs and then press down with your hands and form into a round cookie shape.
  • Bake for 12 minutes and then leave to cool on a cooling rack. Store in an airtight tin or in the fridge.

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