Wednesday, May 8, 2013

Cashew Parsnip Chocolate Chip Cookies

Cashew Parsnip Cookies by Angie Ouellette-Tower for photo 005_zpsb7ff61a8.jpg

 Cashew Parsnip Chocolate Chip Cookies

I know .....I know - I've been going Parsnip crazy lately!  I had a wonderful parsnip crop this spring (click HERE to view "Larger Than Feet Parsnips"), so I've been creating new and exciting parsnip recipes both sweet and savory.  My mom and I created this cookie recipe together.  You know that I'm all about flavor combinations and this is one of my new favorites - cashews, parsnips, chocolate & a hint of cinnamon! YUM Yum yum!!!

Cashew Parsnip Cookies by Angie Ouellette-Tower for photo 001_zpsbe4ff2a0.jpg
The dough is quite dense..........but delicious!!

Cashew Parsnip Cookies by Angie Ouellette-Tower for photo 003_zps9ebbd829.jpg

1 cup butter (softened)
1 egg
1 1/2 cups shredded parsnips
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 cups chocolate chips
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup chopped salted cashews
 (1/2 teaspoon salt ONLY IF YOUR BUTTER & CASHEWS ARE UNSALTED - Otherwise OMIT)

Begin by shredding the parsnips - be sure to first wash & then peel the parsnips before shredding.  If you notice that the middle is "woody" then you might also need to cut that away before shredding (in the past I have shredded by hand but using a food processor is much easier).

With an electric mixer - cream the butter & both sugars (granulated & brown).  Slowly add the egg & vanilla extract & beat only until combined.  Now with a wooden spoon stir in the flour, baking soda & cinnamon until combined.  Finally stir in the parsnips, chocolate chips & cashews.
NOTE:  This dough is very dense & I find it easier to knead in the final 3 ingredients by hand (the cashews, chocolate chips & parsnips). 
On a parchment lined cookie sheet drop a golf ball size piece of dough - here again I find it easier to roll in my hand & then flatten the top a little (it will melt down in the oven) - see picture above.  Continue forming the cookies until all of the dough has been used up. 

Cashew Parsnip Cookies by Angie Ouellette-Tower for photo 012_zpsb291ecb7.jpg

Bake in a preheated 375 degree oven for 8 to 10 minutes or until desired "doneness" is achieved. 
Cool on a cooling rack, serve & ENJOY!!

Cashew Parsnip Cookies by Angie Ouellette-Tower for photo 008_zpse8a44792.jpg

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  1. YUM! Sounds like a yummy and healthy recipe!

  2. Yummy! Anything with chocolate has to be good. Love that its healty also! Now following you on Bloglovin' via A Lovely Blog Hop.

    Shopaholic Undercover

  3. I would never have thought to add parsnips to a cookie recipe. They're naturally sweet so it makes sense, though. Might have to give these a try!


  4. Thanks so much for linking up on Monday Funday at The look wonderful. I have never tried parsnips but those cookies are to die for!!!

  5. What a combination! But it looks so good :-) Thank you for sharing at our All My Bloggy Friends Party !

    With A Blast

  6. These sound delicious!! Thanks for coming by and linking up to Good Tastes Tuesday Recipe Link Party!! Hope to see you next week!

  7. I have to be honest -- I would have never thought to put parsnips in cookies. We love parsnips here but they just don't grow well at our house.

    Thanks for sharing on our Healthy Tuesdays Blog Hop!
    Kerry from Country Living On A Hill

  8. Greetings! I stopped by to show your blog some luv, through the weekend social mix blog hop. Please subscribe to my blog at

  9. Great way to get more veggies on your plate!
    Thanks for sharing at Tuesdays with a Twist!
    Hope to see you again this week.

  10. This looks crazy good and Love your creative ideas... This looks like a winner..


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