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.
Provided by smallbitesbigworld
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 30.3 g, Cholesterol 25.7 mg, Fat 32.3 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 18 g, Sodium 246.6 mg, Sugar 11.6 g
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Garax One
[email protected]These coconut cashew cookies are a delightful blend of sweet, chewy, and crunchy. The toasted coconut and cashews add a wonderful depth of flavor. A perfect cookie for any occasion.
Tristen Jacobs
[email protected]I made these cookies as gifts for my friends and family, and they were all so grateful. They loved the unique flavor and texture.
Aj Pappu
[email protected]These cookies are always a crowd-pleaser at my parties. They're easy to make and always disappear quickly.
Boboto Tinka
[email protected]These cookies are dangerously addictive! I can't stop eating them.
Marciano Kima
[email protected]This was my first time making coconut cashew cookies, and they turned out perfectly! I'm so glad I found this recipe.
kamugasha nickson
[email protected]Added a drizzle of melted chocolate on top - divine!
TAHA OP
[email protected]These cookies are a healthier alternative to traditional coconut macaroons. They're still sweet and satisfying, but they're also lower in sugar and calories.
Terra Rackley
[email protected]Easy to make and perfect for my kids' lunchboxes.
Hunter Lee
[email protected]I'm gluten-free, so I was thrilled to find this recipe. The cookies turned out great - crispy on the outside and chewy on the inside.
Maria rojas
[email protected]Made these as Christmas gifts and they were a hit! Chewy and delicious.