Petitchef

Vegan cashew butter gingersnap cookies (grain, gluten, and dairy free)

Appetizer
15 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 15
1 1/2 cup of raw cashew butter

1/3 sucanat (unrefined dehydrated cane juice)

1 1/2 teaspoon of baking powder

1/4 cup agave nectar

4 tablespoons of ground flax seed (flax meal)

1/4 cup of unsweetened applesauce

1 teaspoon . of pure vanilla

1 1/2 teaspoon . of ground cinnamon

1 1/2 teaspoon . of ground ginger

1/2 teaspoon . of sea salt

1/2 teaspoon . of ground cloves

1/8 cup of black strap molasses

Preparation

  • Mix all of the ingredients in a mixing bowl.
  • 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.
  • Mix in some allergen-free dark chocolate chips if you desire or sprinkle some extra cinnamon on top.
  • Bake at 350 degrees for about 12 minutes. Pull from the oven and let cool for about 5-10 minutes before moving.

Photos

Vegan Cashew Butter Gingersnap Cookies (grain, gluten, and dairy free), photo 1Vegan Cashew Butter Gingersnap Cookies (grain, gluten, and dairy free), photo 2Vegan Cashew Butter Gingersnap Cookies (grain, gluten, and dairy free), photo 3Vegan Cashew Butter Gingersnap Cookies (grain, gluten, and dairy free), photo 4




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