Cashew Coconut Cookies

Most of my cookie recipes are the same base recipe, but I'm posting the variations because my sister T. asked me to.  This is a flat, chewy cookie if you use soft white wheat.  It's less flat if you use hard white wheat flour.  Flavor on this one is really yummy.

Cashew Coconut Cookies

1/4 c. coconut oil (in the winter you might have to soften over a double boiler if coconut oil is too hard)

1/2 c. mashed beans (currently liking mashed white beans, but I've used pinto as well)

1 c. demererra sugar

1 tsp vanilla

2 eggs

add remaining ingredients:

1 1/2 c. whole wheat flour (soft white wheat flour makes the best cookies)

1 1/2 tsp baking soda

1/4 c. unsweetened coconut

1/4 c. chopped raw cashews

1/2 to 3/4 c. chocolate chips

Mix beans, vanilla, coconut oil and sugar.  Add eggs and mix well.  Add all remaining ingredients and mix well.  Dough will be slightly sticky, that's okay.  Roll in to 1 1/2 inch balls (a heaping teaspoon from your silverware drawer, not measuring spoon size) and put on parchment or greased baking sheet.  Flatten with fingers to about 3/4 inch thick. This cookie will not flatten much in the baking.  Bake 10 min at 350.  Remove from baking sheet and cool on baking racks.