Coconut Cashew Cookies Tasty Recipes

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Coconut Cashew Cookies

"I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free, so I've also tried a variety of gf flours. Finally, I meet with success! This is a moist cookie that holds up to dunking in tea or coffee with a nutty, light, mildly sweet flavor that is a bit exotic. Make these for afternoon tea parties or pull some out for surprise guests."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H30M

• 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.

Notes :

• For a little added kick, roll balls in cinnamon, preferably a spicy variation like Saigon or Korjinte, before rolling in coconut.
• The nutrition data for this recipe includes the full amount for the cashew butter and coconut flakes. The actual amount of cashew butter consumed is only 1/2 cup and the amount of coconut consumed will vary.

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