Coconut & Cashew Cookies

Cookies not curry although these two ingredients together are usually associated with a curry. In this case they make a delicious creamy richness to these American style cookies. Not overly sweet and gluten free too for those with an intolerance. Great energy boosting ingredients – Cashews, egg, coconut and not too much sugar making this a low damage treat!
Made in the food processor this is a really easy recipe which makes about 15 large or 20 smaller cookies

5 oz unsalted cashew nuts toasted
3 oz creamed coconut grated
6oz gluten free plain flour
1/2 tsp baking powder
1/2 tsp xantham gum
5oz butter at room temperature
4oz coconut palm sugar
1 tbsp ground ginger
1 egg lightly beaten

Oven at 180C
Chop some of the toasted cashews and leave some whole
Mix with the grated creamed coconut and set aside
Blend the remaining ingredients in a food processor until it is a smooth stiff consistency
Set aside 4 tbsp of the cashew and nut mix and stir in the remaining to the cookie mix
Put heaped tbsp of the mixture onto baking sheets lined with parchment paper
Flatten slightly with your fingers and sprinkle with the reserved nut mixture
Bake until golden – about 12 minutes
Leave for a few minutes on the trays then move to cooling rack
A delicious post workout treat!

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