- ½ cup cashew butter
- ½ cup coconut sugar
- 1 egg OR 1 flax egg*
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup cassava
- *1 tbsp ground flax seed plus 3 tbsp water, soaked for 5 minutes
Dunkaroo Icing Ingredients:
- ⅔ cup plain coconut butter
- 2 tablespoons maple syrup or sticky sweetener of choice
- ¼ cup arrowroot powder
- Pinch of salt
- 1 teaspoon vanilla
- Natural colored sprinkles optional
*For a chocolate icing version, just use primal Chocolate Spread!
For the Cookies:
Preheat oven to 350℉.
Beat together cashew butter and coconut sugar in a stand mixer with paddle attachment or hand mixer with beaters.
Once fluffy and light in color, stop machine, scrape down sides and add egg.
Beat again until egg is combined, then add rest of dry ingredients.
Once a thick dough ball is formed, scoop onto a large piece of parchment paper and press into a rectangle shape.
Place another large piece of parchment paper over that, and with a rolling pin, roll into a thin sheet, about ¼” thick (if you notice the dough is too sticky, sprinkle some extra cassava flour where you feel is needed.)
Cut out shapes, and transfer to parchment lined cookie sheet. Roll the scrap pieces of dough back into a ball, roll out again, and repeat previous steps until all dough is used up. We used a 3 1/2" x 2" cookie cutter and got about 20 cookies.
Bake for 7-10 minutes(until slightly browned), pull from oven and let cool completely while preparing icing.
For the Dunkaroo Icing:
If coconut butter is very solid, place in the microwave for 10 second intervals until it is soft(not completely melted)
Either with an electric/stand mixer, beat all the ingredients together besides the sprinkles.
Transfer to a serving bowl and add sprinkles to top.
Serve with cooled cookies and enjoy!