Add something sweet and nutty to your weekend baking with these Jolly Green Cookies. Crispy cashews, maple syrup, cinnamon, and dried apricots come together with Dr. Cowan’s Garden Kale Powder, then bake until lightly golden for a simple homemade treat.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place cashews in large skillet and toast till lightly browned, 4-5 minutes. Transfer the hot cashews to a food processor fitted with the steel blade. Add the coconut oil and process for 2 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
Add the maple syrup, cinnamon, baking soda, Kale Powder and salt to the cashews. Process to form a smooth, oily dough. Transfer the dough to a bowl and knead or stir in the dried apricots.
Roll the dough into 1-inch balls and place them 2 inches apart on the lined baking sheets. Using the tines of a fork, flatten each cookie to about ½-inch thick. Bake for about 10 minutes until lightly golden brown. Cool completely, store in an airtight container. Makes 18-20 cookies.
