GRAIN FREE SALTED CASHEW GINGER COOKIES
Can a cookie be fluffy? These feel fluffy to me . . . and chewy and oh sooooo good!
A lot of grain free recipes call for almond flour. And, I love almond flour. However, when you snack on nuts, spread nut butter(s) on your fruits and veggies, add them for texture and flavor to just about everything and often eat bread made from nuts . . . It’s a lot of nuts and you might just be a squirrel. Regardless, almond flour is expensive. Delicious, but expensive.
Thus, my goal was to create a cookie using coconut flour.
Mission accomplished!
These taste like a soft baked ginger snap.
A salty soft baked ginger snap.
They’re easy and they come together quickly . . . I hope you enjoy them as much as I do! Not gonna lie . . . they’re not a bad breakfast treat!
GRAIN FREE SALTED CASHEW GINGER COOKIES
INGREDIENTS
1/4 cup + 4 T of coconut flour
1/2 cup cashew butter
3/4 cup coconut sugar
2 T fresh ginger juice
1 t ground ginger
1 organic free-range egg or flax egg (1 T ground flax with 3 T of water, mixed)
1/2 t baking soda
1 t vanilla
Sea salt
*Coconut oil
INSTRUCTIONS
Pre-heat oven to 350 degrees. Mix all ingredients in mixer. Dough will be very sticky.
Use small cookie scoop (with release!) and roll dough into small balls. Place on ungreased cookie sheet.
*Coat hands with coconut oil and press palm of hand into each cookie to flatten.
Sprinkle with sea salt. (This must happen!)
Bake for 10-13 minutes. Remove. Cool. Note that the next step is the most important step . . .
Hide them from friends, family, squirrels. . . and enjoy!
Yields 18 cookies.
