Coconut Cashew Cookies recipe
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Ingredients
- 2 cups roasted, salted cashews 4 teaspoons peanut oil, divided 7 teaspoons water, divided ¼ cup packed light brown sugar ¼ cup white sugar ¼ cup coconut oil ¼ cup unsalted butter, softened 1 large egg 1 ½ cups quinoa flour ¾ teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon ground cardamom ⅛ teaspoon ground mace 2 cups unsweetened coconut flakes
Nutrition Info
- 425.1 caloriescarbohydrate: 30.3 gcholesterol: 25.7 mgfat: 32.3 gfiber: 7.3 gprotein: 7.6 gsaturatedFat: 18 gservingSize: -sodium: 246.6 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cashew Cookies
Directions
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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.