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Double Cashew Crunchies

Dessert.Master's picture
  Uncooked quick oats 3⁄4 Cup (12 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  Honey 1⁄2 Cup (8 tbs)
  Molasses 1 Tablespoon
  Egg 1
  Vanilla extract 1 Teaspoon
  Whole wheat pastry flour 1⁄2 Cup (8 tbs)
  Soy flour 1⁄4 Cup (4 tbs)
  Baking soda 1⁄2 Teaspoon
  Cashews 1 Cup (16 tbs), broken
  Cashew frosting 1 Cup (16 tbs)

Preheat oven to 350°F.
Butter 2 baking sheets.
In a blender or food processor, process oats to the consistency of coarse flour.
Cream butter in a large bowl.
Beat in honey, molasses, egg, and vanilla, in that order.
Mix in oat flour, whole wheat pastry flour, soy flour, and baking soda.
Fold in nuts.
Drop by heaping teaspoonfuls onto prepared baking sheets, 2 inches apart.
Bake cookies for 10 to 12 minutes, or until lightly browned on top.
Check undersides to avoid overbrowning.
Cool on wire racks over sheets of wax paper.
When cool, frost with warm Cashew Frosting.
Store in a cool place in single layers.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4030 Calories from Fat 1960

% Daily Value*

Total Fat 227 g348.7%

Saturated Fat 93 g464.9%

Trans Fat 0 g

Cholesterol 453.4 mg151.1%

Sodium 1175 mg49%

Total Carbohydrates 461 g153.6%

Dietary Fiber 29 g115.9%

Sugars 251.9 g

Protein 76 g151.6%

Vitamin A 61.6% Vitamin C 2.3%

Calcium 29.7% Iron 99.4%

*Based on a 2000 Calorie diet


Double Cashew Crunchies Recipe