4 Ingredient Ginger Nut Cookies

THESE COOKIES CONTAIN JUST 4 INGREDIENTS! Forget shop bought ginger nut biscuits which are full of grains, refined sugar, dairy and other nasties, these my friends are going to be the nicest cookies you have made all year. Not only is ginger great for aiding digestion, reducing nausea and helping fight off flu and the common cold, it is also the perfect addition to these cookies and gives them a delicious spicy warmth.
Adapted from paleowithmrsp.com

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

10

servings

PREP TIME

10

minutes

TOTAL TIME

22

minutes

SERVINGS

10

servings

Adapted from paleowithmrsp.com

Ingredients

  • 200

    g Nut Butter (I used cashew nut butter in this recipe)

  • 2-3

    tsp Ground ginger (depending on how strong you like it)

  • 1

    egg (Medium)

  • 100

    g Coconut Sugar

  • Pinch of sea salt (optional)

Directions

Pre-heat oven to 200°C / 392°F Have a cookie baking sheet ready with greaseproof paper on it In to a blender place the coconut sugar, ginger (& optional sea salt) and blend until fully combined Add in nut butter and blend until fully combined (it will be clumping together) Now add egg and allow to blend until it has all come together in to a cookie ball (if it doesnt, don't worry, just stop once it's all combined) Taking ping pong sized balls roll together in your hands and then place on baking sheet, press down in to desired cookie shape, keep them about 1 inch apart from each other as they will expand (The thinner you make them the crispier they are so I like to make mine about 6 mm thick so that they remain chewy) Place in oven for 12-14 mins until golden brown Remove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily (you mustn't try to move them off the sheet when they first come out as they need to solidify) Keep in an air tight container for up to one week

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