Cashew Finger Cookies

Crispy, golden buttery cookies made from all natural ingredients; without the butter, sugar or flour.

I’ve been playing around with a few little ideas for Christmas and asked what everyone was after over on my Facebook page. Shortbread was one suggestion. These aren’t quite shortbread but they fill the house with the sweet smell of baking, all the same. Even better, because they don’t contain any butter, they’ll keep for much longer, making them the perfect sugar-free gift to tuck inside a Christmas card.

 Cashew Finger Cookies

  •  90g (¾ cup) cashews
  • 2 egg whites, from fresh eggs
  • ¼ tsp cream of tartare
  • ⅓ cup sweetener (I used Natvia, you could use raw castor sugar, Splenda. Xylitol doesn’t work in my experience)
 Makes 12 cookies
  1.  Preheat an oven to 120ºC/250ºF. Line a large, flat baking tray with baking paper.
  2.  Place the cashews in a food processor or blender and grind to a powder. Set aside.
  3. Place the egg whites and cream of tartare in a clean dry bowl. Whisk to form stiff peaks. Fold in the sweetener and the ground cashews.
  4. Fit a 5mm nozzle to a piping bag. Fill with mixture. Pipe the mixture in 4cm/1.5in lengths onto the baking tray. Bake in the oven for 40 minutes. Remove once golden.
  5.  When you remove the the cookies from the oven, they will still be soft. Don’t fret! Let them sit for about 20 minutes and they’ll be beautifully crispy.

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book