These easy to make, gluten-free one-bowl cookies, made with creamy cashew butter and unsweetened coconut, are a soft, chewy cookie with a macaroon-like texture.
Gluten-Free Cashew-Coconut Macaroons
Makes about 24 cookies
1 cup unsalted, creamy cashew butter, room temperature (240 grams)
3/4 cup granulated sugar (150 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons unsweetened, whole coconut milk
1 large egg, room temperature
1/4 cup unsalted cashews, chopped (39 grams)
1/4 cup unsweetened coconut (20 grams)
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
If oil has separated from cashew butter, stir until all oil is mixed in, and it has a smooth consistency.
In a large bowl, whisk together sugar, baking soda, baking powder, and sea salt. Add cashew butter and coconut milk. In a small bowl, beat egg with a whisk or fork, until it has increased 3 times in volume. Add beaten egg to cashew-butter mixture. Using a large spoon, stir until combined. Stir in cashews and coconut.
Using a medium cookie scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, until golden brown. Cool for 2 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 5 days.