{Nourish} Cashew Ginger Cookies

cashew gingerAlmond meal has been a pantry staple in our house for a few years so you can imagine my excitement when I found cashew meal at Trader Joes on a recent trip.  Nut meals or flours are simply ground nuts that can be used in many ways like topping a fruit crumble or a piece of fish.  I love baking with nut flours instead of grain flours are the cookies are more hearty and nutrient dense!  This savory sweet cookie combines cashew meal with spices like ginger and cinnamon for a non-traditional take on a snickerdoodle. We bake in smaller batches of 8-10 cookies so there aren’t too many cookies laying around the house!


Cashew Ginger Cookies

  • 1 cup cashew meal/flour
  • ⅛ tsp. sea salt
  • 1/4 tsp. baking soda
  • 1/2 tsp fresh grated (or dried, ground) ginger
  • ¼ tsp. ground cinnamon
  • 3 Tbsp. organic coconut oil, melted
  • 2 Tbsp. pure organic maple syrup (you can also use honey)
  • 1¾ tsp. pure vanilla extract (you can also use almond extract)
  1. Preheat oven to 350
  2. Combine dry ingredients (flour, salt, baking soda, dried ginger (if using fresh–mix it into the wet ingredients) and cinnamon
  3. In a smaller bowl combine the wet ingredients (melted coconut oil, fresh ginger, maple and vanilla)
  4. Combine the wet and dry ingredients to form a batter
  5. Spoon batter into 1 tbsp mounds onto a lined baking sheet
  6. Bake for 10-12 minutes or until edges are golden
  7. Cool.

Makes 8-10 cookies

Katie Cavuto MS RD

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