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

Questions:






Rate this recipe:
Generate another secure code = 

Related recipes


Recipes