Chewy, nutty and full of linseed, sunflower and almond goodness.
I always thought that if a food ingredient was acronymed it meant the name required a PhD in chemistry to pronounce it… When I first heard of LSA I thought it was either some sort of food additive or some other strange chemical compound. It’s quite the opposite actually.
So, what is LSA and what does it stand for? Put simply, LSA stands for Linseed, Sunflower and Almond! That’s it! The seeds and kernels are ground into a coarse powder and apparently when combined become a super food – even more beneficial than they are on their own. They are packed with omega 3, protein, fibre and many other vitamins and minerals (read more here about the benefits and how to make your own LSA). It’s one of those foodie oxymorons: it tastes great and it is good for you. LSA is perfect for sprinkling onto cereal, yoghurt and adding to smoothies (see my 3 ingredient choc banana smoothie).
And even though I’ve never been a big fan of cookies, I will happily much on these chewy, nutty cookies anytime of the day. They are a great snack if you crave a 3pm sugar hit or if you’d like to add some nuts and seeds to your diet without looking like you’ve robbed a bird feeder in the process.
Makes 16 cookies
Chewy cashew, LSA and brown sugar cookies
- 250 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 170g unsalted butter, melted
- 110g packed brown sugar
- 50g white sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1/2 cup sugar roasted cashews
- 1/2 cup LSA mix
Preheat the oven to 165C (325F, gas mark 3). Line cookie trays with baking paper.
Combine flour, baking powder and salt.
In a medium bowl, cream together melted butter and both sugars until well blended. Beat in vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the nuts and LSA mix using a wooden spoon. Cool dough in the fridge for 15 minutes or so.
Form 1/2 tbsp of cookie dough into a ball and place onto the prepared cookie sheets. Cookies should be about 3 inches apart as they will spread.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Cookie will keep in an airtight container for a few days.