Tenina.com's Cashew Nut Cookies



  1. Place cashews onto a paper lined tray and into a cold oven set to 200°C. Toast for 10 minutes. Remove nuts from oven and cool slightly. Reduce oven temperature to 170°C.

  2. Place 250g of the roasted cashews into TM bowl and blend 30 sec/speed 10 stopping to scrape down sides of bowl as needed.

  3. Add sugar and honey and bend 10 sec/speed 8.

  4. Add egg, baking powder, vanilla and salt and blend 10 sec/speed 8.

  5. Add remaining cashews and coconut. Blend 6 sec/speed 6.

  6. Stir cherries or craisins through using your spatula. Scrape mixture out of the TM bowl and place into the fridge for 10-15 minutes.

  7. Scoop mixture into tablespoon sized balls onto a lined tray approximately 10-12 cm apart.

  8. Bake 10 minutes until golden and fragrant. Cool on baking tray before transferring to wire rack.


I added 50g cacao nibs with the cherries, you could add the same amount of chocolate chips as desired.

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