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

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Appetizer

15 servings

Very Easy

30 min

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Ingredients

• 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

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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.

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