Cashew Poppy Seed Cookies

Baking is not normally my go-to in the kitchen. I tend to gravitate towards preparing raw desserts (lately) and savory dishes however, these Cashew poppy seed cookies blew my mind. They were so easy to create in my little kitchen and were absolutely delicious! I almost devoured them all while trying to take a good picture. 

Anyways, these cookies are a great alternative to store-bought cinnamon rolls, often loaded with preservatives and artificial sweeteners. Prepare, bake for 20 minutes and enjoy warm with a chilled glass of milk. Enjoy!!!

Cashew poppy seed cookies 

RECIPE:
Dough:
- 12 tbsp brown rice flour .
- 4 tbsp strawberry cashew butter (can use seed butter) .
- 4 tbsp @lakantosweetener maple syrup .
- 1 tsp vanilla extract .
- 1/8 tsp himalayan pink salt .

Filling:
- 2 tbsp organic coco palm sugar .
- 2 tbsp poppy seeds .
- 2 tbsp chopped cashews (can use pumpkin/sunflower seeds) .

Toppings:
- 1 tbsp coco palm sugar .
- 1 tbsp poppy seeds .
- 1 tbsp chopped cashews .

Steps:
1. Blend all dough ingredients together. Roll into a ball using your hands. Place dough in between 2 sheets of parchment paper. Flatten first with your hands and then roll about 1/4-inch thick using a rolling pin or a round glass .
2. Once dough is rectangular shape, sprinkle with filling. Spread evenly. Roll dough like a sushi roll (it’s easiest to lift the end of the parchment paper and roll) .
3. Sprinkle with toppings. Press them gently into dough and slice into 1-inch pieces. Place parchment paper onto a baking tray. Bale at 350F for 20 minutes. Let cool for 10 minutes and enjoy! 💕