Coconut Cashew Cookies

• 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

1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. 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.

butter, cashews, peanut oil, water, cookies, brown sugar, white sugar, coconut oil, unsalted butter, egg, quinoa flour, baking soda, xanthan gum, ground cardamom, ground mace, unsweetened coconut flakes

Taken from www.allrecipes.com/recipe/239838/coconut-cashew-cookies/ (may not work)