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Vegan cashew butter gingersnap cookies (grain, gluten, and dairy free)
Vegan Cashew Butter Gingersnap Cookies (grain, gluten, and dairy free)
Preparation
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Mix all of the ingredients in a mixing bowl.
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The batter is sticky, so you may way to use a spoon for dishing out large teaspoon sized balls onto a parchment papered cookie sheet.
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Mix in some allergen-free dark chocolate chips if you desire or sprinkle some extra cinnamon on top.
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Bake at 350 degrees for about 12 minutes. Pull from the oven and let cool for about 5-10 minutes before moving.
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