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Butterscotch Cashew Cookies: Soft & chewy goodness…and good for your thyroid!

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Recipe from http://pinkkitchen.info/

Next to chocolate chip cookies, the second most popular cookie flavor nationwide is peanut butter. But these days, it seems as if allergies are more rampant than they’ve ever been before. And for those who are allergic to peanuts, the reaction can be very severe. Maybe you’ve got someone in your own family who can’t eat peanuts. Or, perhaps you’re planning to take some goodies to a summer outing – but there’s someone attending who can’t eat peanuts.

 

Cashews are a good source of essential minerals such as magnesium, phosphorus, copper and manganese. If you’re not familiar with manganese, it helps promote healthy thyroid function. The thyroid may be small, but it is very important because it regulates normal body functions – in every part of your body down to the cellular level.

 

If you’ve had chemotherapy of any type (even Tamoxifen), your thyroid likely may have been compromised. So, even though the medicine was given to you to do something good for your body, at the same time it has done something bad. Therefore, the more foods you can ingest to repair your thyroid and keep it healthy, the better.

 

How about if we start with cookies???

 

Now repeat after me: Dessert is not a daily food group! But in moderation, treats are o.k. These cookies are lower in sugar than most, but they are packed with decadent flavor.

 

Super easy
Cheap

Butterscotch Cashew Cookies: Soft & chewy goodness…and good for your thyroid!

Ingredients

For 4 Person(s)

Recipe

  • 1 cup(s) barley flour
  • 1/2 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) cashew butter
  • 1/3 cup(s) agave syrup
  • 1 egg, beaten, or egg equivalent
  • 1 egg, beaten, or egg equivalent

Butterscotch Cashew Cookies: Soft & chewy goodness…and good for your thyroid! Directions

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together in one bowl.
  3. Mix wet ingredients together in another.
  4. Mix wet ingredients into dry.
  5. Drop cookie dough onto sheet by tablespoonfuls.
  6. Bake until firm to the touch and golden, about 8-10 minutes.

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