It's time for our 3rd recipe in our Thanksgiving Recipe Series! Today we'll be making these healthy Gingersnap Cashew Cookies that are dairy-free, peanut-free and can be made gluten-free as well! They are also made with our NEW seasonal Gingersnap Cashew Butter - grab a jar while you still can because this flavor is here for a good time not a long time.
Prep: 20 min Cook: 10 min
Ingredients:
2 cups of flour (whole wheat is best but you can use a gluten-free mix)
1/2 cup coconut sugar
1 tbsp ginger
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 cup Gingersnap Cashew Butter
1/2 cup coconut oil
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. In a large bowl, add coconut oil and sugar; beat with an electric mixer until creamy. Add Gingersnap Cashew Butter and the extracts; beat until combined. In another bowl, add all of the dry ingredients. whisk. Add to the bowl with creamed coconut oil and sugar, first stir with spatula and finish combining with electric mixer. In a small bowl, add sugar for coating. Using small cookie scoop, roll 1 inch balls and roll in sugar. Place on baking sheet 2 inches apart from each other. Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.