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Double Cashew Crunchies Recipe
|Uncooked quick oats||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Soy flour||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Cashews||1 Cup (16 tbs), broken|
|Cashew frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4030 Calories from Fat 1960
% Daily Value*
Total Fat 227 g348.7%
Saturated Fat 93 g464.9%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 1175 mg49%
Total Carbohydrates 461 g153.6%
Dietary Fiber 29 g115.9%
Sugars 251.9 g
Protein 76 g151.6%
Vitamin A 61.6% Vitamin C 2.3%
Calcium 29.7% Iron 99.4%
*Based on a 2000 Calorie diet
Butter 2 baking sheets.
In a blender or food processor, process oats to the consistency of coarse flour.
Cream butter in a large bowl.
Beat in honey, molasses, egg, and vanilla, in that order.
Mix in oat flour, whole wheat pastry flour, soy flour, and baking soda.
Fold in nuts.
Drop by heaping teaspoonfuls onto prepared baking sheets, 2 inches apart.
Bake cookies for 10 to 12 minutes, or until lightly browned on top.
Check undersides to avoid overbrowning.
Cool on wire racks over sheets of wax paper.
When cool, frost with warm Cashew Frosting.
Store in a cool place in single layers.