Ingredients
2cupscashews,roasted, salted
4tsppeanut oil,divided
7tspwater,divided
¼cuplight brown sugar,packed
¼cupwhite sugar
¼cupcoconut oil
¼cupunsalted butter,softened
1largeegg
1½cupsquinoa flour
¾tspbaking soda
½tspxanthan gum
½tspcardamom,ground
⅛tspmace,ground
2cupsunsweetened coconut flakes
Preparation
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 ½ 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 1½ 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 for about 8 minutes or until cookies are lightly browned on the edges. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
