Cashew sand cookies

Grind the cashews (150 g) in a coffee grinder.

To enhance the flavor and make the dough crumbly, toast the cashews in the oven before grinding.

Mix it with coconut flour (120 g), cinnamon (1 tsp), and baking soda (a pinch), quenched with lemon juice (1 tsp). Add vanilla from the pod to taste.

Pour in melted coconut oil (80 g). Stir well.

In a separate bowl, beat the egg (1 pc) with a pinch of salt and sweetener (20 g) until fluffy and incorporate it into the dough.

Shape the cookies. Place them on a baking sheet. Bake at 170 °C for about 20 minutes, adjusting for your oven.

Sprinkle the finished cookies with sesame seeds (1 tbsp), coconut flakes (1 tbsp), or cinnamon to taste.