Add two cups refrigerated cashews to a food processor fitted with the S blade. Blend for 25 seconds then pulse about 40 times. At this point add in the ¼ cup coconut flour and blend for 15 seconds and then pulse 10 times. Lastly, add in the tapioca flour and baking soda and pulse 10 times.
Dump this mixture into a bowl and add in all the wet ingredients. Stir well to make sure everything is well incorporated.
Allow the batter to rest for 5 minutes. This allows time for the coconut flour to absorb moisture and thicken the batter.
After 5 minutes, scoop out even portions of the dough to form the cookies. I use a small ice cream scoop to ensure even portions. Roll the portions into balls, then push down the middle. I like to make a big middle allowing room for lots of jelly!
After you have formed the bowls, add in your jelly of choice. This is my favorite brand. If you want to fill with chocolate, create the bowl, then bake, then fill with melted chocolate.
Bake for 12 to 15 minutes. Check cookies at 12 minutes. If they are starting to turn golden brown, they are done.
Allow cookies to rest on the cookie sheet for about 10 minutes, then transfer to a cooling rack.
Notes
1. This recipe makes 17 cookies. But quantity really depends on how big or small you make the cookies.
2. I have made these cookies with and without egg. If you cannot do the egg, instead add 1 tablespoon ground chia seeds to the food processor with the coconut flour. Then when you are adding in the wet ingredients, add in 3 tablespoons plain unsweetened applesauce.
3. For vegans, use maple syrup or coconut nectar to replace the honey.
Recipe by The Tasty Alternative at https://thetastyalternative.com/2014/05/grain-free-cashew-thumb-print-cookies/