Semi crunchy, semi chewy 'rosho Cookies

This is the ultimate cashew butter cookie recipe. It's the perfect balance between chewy and crunchy and is a perfect on-the-go snack to have ready to grab!

DIFFICULTY

Easy

TIME

40 mins.

SERVING

12-15 cookies

USE WITHIN

1 week

Suitable for Vegeterians

Ingredients

1 cup rosho (flavour of your choice)

5 tbsp sugar

1 large egg

1 tsp baking soda

Optional:

1 tsp vanilla

1/4 cup desiccated coconut

1 cup chocolate chunks

1/2 cup chopped nuts (take your pic, we used cashews ofc!

Method

Simply whisk all ingredients together well until combined then refrigerate the cookie batter for like half an hour.

Remove from the fridge, roll into balls, place on greased baking tray and chuck into oven preheated to 180 degrees.

Set your timer on to 10-12 minutes after which the cookies will be ready although they may look crumbly. Leave them to cool and they will firm up - be careful not to overcook them!

ENJOY! We cannot wait for you to try these out. Store them in an airtight container to grab on the go.