1 1/2 cups finely ground oats or oat flour
1 cup unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1/2 teaspoon ground cardamom
1 cup natural unsalted cashew butter
3 tablespoons water
1/2 cup maple syrup
1 teaspoon vanilla extract
1 cup granulated cane juice (Sucanat)
2/3 cup Spectrum Spread or other nonhydrogenated margarine
2/3 cup unsweetened coconut, grated
1/2 cup pitted dates, finely chopped
approximately 40 cashew halves
1.Preheat oven to 350?. In small bowl, stir together ground oats, flour, baking powder, baking soda, salt, and cardamom; set aside.
2.Use electric mixer to beat cashew butter and water together in large bowl until smooth. Add maple syrup and vanilla and beat until well blended. Add granulated cane juice and Spectrum and beat until incorporated.
3.Add dry ingredients and beat on low speed just until completely blended. Stir in coconut and dates.
4.Drop dough by tablespoonfuls (or use a 1 1/4-inch diameter scoop) onto baking sheets lined with parchment paper. Press down lightly on each dough ball with your fingers and nestle one cashew half, curved side up, into each piece of dough.
5.Bake until tops are lightly browned but cookies are still slightly soft, 10 to 12 minutes. Cook on racks. Cookies can be stored in an airtight container for several days.