Coconut Cashew Cookies

Ingredients

• Servings: 3
• cashew butter:
• 2 cups roasted, salted cashews
• 4 teaspoons peanut oil, divided
• 7 teaspoons water, divided
• cookies:
• 1/4 cup packed light brown sugar
• 1/4 cup white sugar
• 1/4 cup coconut oil
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 1/2 cups quinoa flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground mace
• 2 cups unsweetened coconut flakes

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.
• mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• spread coconut flakes into a shallow bowl. form cookie dough into small round balls using a spring-loaded scoop. roll each cookie dough ball in the coconut and arrange on a baking sheet. press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.
• bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.