- 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
- 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.