Double Chocolate Cashew Cookies

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    13mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    387
based on 6 ratings

Gluten-free chocolate goodness, these cookies will leave you wanting more.

recipe updated 29 Sep 2021

Ingredients

  • Rapeseed oil icon
    Rapeseed oil
    60 g
  • Cashew nuts icon
    Cashew nuts
    250 g
  • Shredded coconut icon
    Shredded coconut
    100 g
  • Chocolate chips icon
    Chocolate chips
    100 g
  • Gluten-free baking powder icon
    Gluten-free baking powder
    ½ teaspoon
  • Cocoa powder icon
    Cocoa powder
    40 g
  • Salt icon
    Salt
    1 pinch
  • Caster sugar icon
    Caster sugar
    100 g
  • Maple syrup icon
    Maple syrup
    50 g
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Kcook bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Fit midi blade to kCook bowl
  3. Add rapeseed oil and cashew nuts to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Blend with filler cap fitted - 30 sec, speed 12
  7. Transfer content of kCook bowl to medium bowl
  8. Clean kCook bowl
  9. Fit stir tool to kCook bowl
  10. Add shredded coconut, chocolate chips, gluten-free baking powder, cocoa powder, salt and caster sugar to the kCook bowl
  11. Fit kCook bowl to kCook Multi
  12. Attach lid to kCook bowl with filler cap fitted
  13. Mix with filler cap fitted - 30 sec, speed 6
  14. Then add maple syrup and egg to the kCook bowl
  15. Mix with filler cap fitted - 20 sec, speed 7
  16. Transfer content of kCook bowl to medium bowl
  17. Mix - 1 min, speed 6
  18. Prepare a clean baking sheet with parchment paper and press down
  19. Roll into balls
  20. Flatten
  21. Bake - 9 min, 180°C
  22. Transfer onto cooling rack until cool
  23. Serve
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