Maple Cashew Chocolate Chip Cookies

• 1/2 Cup Raw Cashews
• 1 Cup Brown Rice Flour
• 1/4 Cup Tapioca Starch or Flour
• 1 teaspoon baking powder
• 1 Teaspoon Xanthan Gum
• 1/4 teaspoon salt
• 1/3 Cup Coconut Oil, softened
• 6 Tablespoons maple syrup
• 3 Tablespoons Palm Sugar, Evaporated Cane Juice (Sucanat) or Brown Sugar (I used the Palm Sugar from Navitas Naturals)
• 2 Teaspoons Warm Water
• 1/4 to 1/3 Cup Chocolate Chips

Preparation

1 Preheat your oven to 350ºF.
2 Place the nuts in your spice grinder (or food processor) and pulse until you get a powdery /coarse flour-like consistency. It is okay if a few little cashew bits remain, but if you go too far with the grinding, the cashews will turn into a nut butter.
3 In a mediume bowl, combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt. Briefly set aside.
4 In a mixing bowl, blend the oil, maple syrup, sugar, and water. Blend in the flour mixture until you get a nice dough. Stir in the chocolate chips.
5 The dough may seem a bit sticky / greasy, but I still found it fairly easy to loosely shape into balls and place on the cookie sheet (I line mine with a silicone baking mat).
6 If the dough is just too much to handle, pop it in the fridge for about 10-15 minutes, it will firm up quickly.
7 Flatten the dough balls a bit – these cookies don’t spread much as they cook, so what you see is what you get.
8 Bake the cookies for 12 minutes. Remove them to a wire rack to cool for at least 15 minutes.
9 If your husband’s greedy hands try to pop them off the baking sheet while hot, they will be crumbly, but they do firm up quite a bit as they cool.

Source:

www.onefrugalfoodie.com