Jazmin's Super Healthy Epic Coconut Cashew Cookies

Healthy cookies that actually taste good? Yes, it's possible. Chef Richard Blais teaches us how to make his wife's nutty and chewy cookies that are packed with wholesome ingredients. Bonus: We don't even need to pull out the electric mixer for this class.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 2 dozen cookies
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1 cup cashew butter (see Cook's Note)

2 large eggs

1 cup rolled oats

1/2 cup coconut sugar

1/2 cup unsweetened shredded coconut

2 tablespoons unflavored collagen protein powder

1/2 teaspoon baking soda

1 ounce dark compliant chocolate (sweetened only with coconut sugar; such as Hu brand), chopped to your desired chunk size


  1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
  2. Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
  3. Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
  4. Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets. 

Cook’s Note

To make your own cashew butter, combine 1 1/4 cups cashew pieces, 1 teaspoon coconut oil and 1/4 teaspoon kosher salt in a food processor and process until a smooth paste forms.

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