Pre-heat oven to 180°C (160°C fan-forced). Line a large, rimmed cookie sheet with baking paper or silicone lining.
Add cashew nuts, desiccated coconut and coconut sugar to the bowl of a small food processor. Process into very fine crumb/meal. Scoop into a bowl.
Place cardamom, ginger, cinnamon, nutmeg, allspice, fennel, cloves and peppercorns in a mortar. Grind to a fine powder using a pestle. Scoop into the bowl with the cashew mix.
Add olive oil, flax egg and baking soda to the bowl. Mix well with your hand. The mixture will form a soft dough.
Scoop 2 tablespoons worth of the cookie dough into your hand, roll into a ball and slightly flatten the top with your fingertips. Place on the prepared sheet. Repeat with the remaining dough.
Bake in the pre-heated oven for 12-14 minutes until done. Remove from the oven and cool on a wire rack. Store in an air-tight cookie jar in a cool corner of your kitchen for up to a week.
*Flax Egg – To Make 1 Flax Egg / Mix 1 tablespoon flax meal with 3 tablespoons water in a small bowl. Set aside for 10 minutes.Egg Replacement – If you don’t want to use a flax egg and vegan dietary restrictions are not an issue, you can swap the flax egg for a small regular hen’s egg.I bake my cookies for 14 minutes and leave them in the oven for another 1-2 minutes to crisp up further. I have a large 90cm oven which allows me to do so. Heat will be more concentrated in a smaller oven and I would recommend watching cookies from the 12-minute mark to a maximum of 14 minutes before pulling them out to avoid burning the bottom of the cookies.