The Saigon cinnamon is probably the best you can get in terms of Cassia, because of its high levels of essential oils (thus the great taste). The real stuff is from Ceylon, and labels will brag about it, saying either “Ceylon” cinnamon or “true cinnamon.”Īs for the taste – Like you, I can definitely tell the difference between types of cinnamon, and I much prefer the true cinnamon! It’s “softer” and sweeter, but still has the spicy bite that I love.Īgain, I don’t know if this makes a difference to you. Coumarin is pretty harmless usually, but when you make oatmeal, apples, or other cinnamon-y things and are liberal with the Cassia (like I was), it could damage your liver and kidneys! Portion dough with a scoop (about 3 tablespoons) onto lined baking sheets, 2 inches apart. Remove bowl from mixer and stir in the chocolate chips and walnuts.
#CHOCOLATE CASHEW COOKIES PLUS#
Cassia is cheaper – a plus – but it also has higher levels of a toxic chemical called coumarin, which is negligible in the real stuff. With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Well that’s something we have in common – I’m a cinnamon fiend! Because of this, I wanted to see if you knew (and let you know if you didn’t) that Saigon cinnamon is probably not actually cinnamon! It’s most likely Cassia, which is a related species, and many people can’t tell the difference. And all thats left in the cookie jar are crumbs. Roll in cinnamon sugar = Cinnabon Babies (or Snickerdoodle Babies)Ĭlick to see all of my Homemade Larabar Recipes. I just posted the recipe for these chewy, crackly top, Caramel Cashew Chocolate Cookies.Throw in some coffee powder = Frappuccino Babies.Peppermint extract + cocoa + cacao nibs = Thin Mint Babies.Use peanuts in place of the cashews, and add dried banana = Elvis Babies.Add cinnamon and raisins = Spice Babies.(Just like with the Hot Chocolate Fudge Babies, you can opt to make bars or balls or even cookie cutter-ed shapes.) If you’re using a bigger food processor than that, I’d recommend at least doubling the homemade larabar recipe for smoother blending). Enjoy! This should take about three-quarters of a 10.5-ounce bag. Take the pan from the oven and immediately pour the miniature marshmallows in a single layer over the top. Optional: a drop or two of good-quality vanilla extract (I use about 1/8 tsp)īlend in your food processor (I use the Magic Bullet short cup. Transfer the batter to your prepared 9-inch by 13-inch cake pan and smooth the top as evenly as you can with a rubber spatula.Cover the bowl and refrigerate for 30 minutes. tiny pinch salt (brings out the sweetness) Start by whisking together the cashew butter, allulose, baking soda, eggs, and vanilla extract, until just combined.80 grams dates, which is a scant 2/3c (I use SunMaid, as they’re softer.).(Yields 110 grams, which is a bit more than the size of two Larabars) However, this homemade version ended up tasting so much better than the packaged bars! I might even like them more than the chocolate version. I initially created these to be a replica of the Cashew Cookie Larabars. And so the time is ripe to introduce another flavor: cashew cookie. It all started with the Hot Chocolate Fudge Babies.
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