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I have no idea how it is already Friday. I had big plans for this week, really big. I guess you could say they went out the window. I can’t even remember Monday or Tuesday or Wednesday. Do you ever have those kind of weeks?
Thursday, I went to the big town for tractor parts, groceries, Home Depot for my ongoing remodeling projects, and to the DMV. The dreaded DMV. Luckily it was a good time to be there and only one person was in front of me. It was like the stars were aligned or something. I was so glad I didn’t sit there for two hours or more.
I had so much stuff packed into the vehicle, that there was barely room for me, the little guy and the weanie dog to make it home. That’s pretty much how it goes every time since it’s an hour and a half trip that I only make about once a month. More woes of living in the middle of nowhere.
This week the guys have been in the hay fields full time. So, every day I pack their lunches and deliver them. I try to change it up a little and give them some variety. I had some cashew butter and thought I might try a healthy twist on traditional peanut butter cookies with some white whole wheat flour.
Most days it seems the guys just inhale the food and I’m not sure that they even taste any of it. They made a point to say they loved the cookies, so this one’s a keeper. I really loved the texture these cookies have and rolling them in natural sugar gives them a little extra crunch on the outside.
I feel as if the summer is flying by and I am afraid I am going to be left wondering, “What else did I do besides make lunch?”
Whole Wheat Cashew Butter Cookies
- 1/2 cup butter, softened
- 1/2 cup cashew butter (or other nut butter)
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour (I used King Arthur)
- 1 teaspoon baking soda
- 1/2 cup natural sugar
Preheat oven to 375° F.
In a large mixer bowl add butter and cashew butter and beat until creamy. Add brown sugar and beat until combined. Beat in eggs and vanilla. Add flour and baking soda and beat in just until combined.
Pour natural sugar into a shallow bowl.
Use a small cookie scoop and form cookie into balls. Roll in sugar and place on a greased or lined cookie sheet. Flatten each cookie with a fork in a criss-cross pattern.
Bake for 8-10 minutes. Cool on cookie sheet for 3 minutes and remove to a wire rack to cool completely.