This is the ultimate cashew butter cookie recipe from our friends at ‘rosho. It’s the perfect balance between chewy and crunchy and is a perfect on-the-go snack to have ready to grab!
Who is behind these delicious vegan cashew butters?
‘rosho is a women-run social enterprise in Tanzania that crafts flavoured gourmet spreads from certified organic cashews. Cashews in Swahili are ‘korosho,’ which is where the brand name comes from.
Rosho in a nutshell:
- Proudly Tanzanian: The cashews come from a certified organic cooperative in southern Tanzania (a total of 950 smallholders), and the cashew butters are produced in Rosho’s own factory in Dar es Salaam.
- Long-term job creation in and outside agriculture.
- Empowering local women: factory workers (all female) receive at least 80% more than the Tanzian minimum wage.
- Handmade, with health in mind: All flavours contain high quality ingredients, without any additives. The goal: to create healthy and at the same time delicious snack options.
Ingredients
1 cup rosho (flavour of your choice, e.g. Cinnamon Roll)
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 of course!)
How to make it
- 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.
