Flourless Gingerbread Cookies

By seamline

I used cashew butter in my recipe for it’s mild flavor and buttery texture. I think macadamia butter would work well too. You can probably use peanut butter or almond butter as well, but the taste may be a little different. Sunflower butter is an option for those with nut allergies. These gingerbread cookies would be great for cookies swaps. Don’t tell anyone they are made healthier. I promise they will never know! This makes a small batch of cookies so you will not be stuck with a huge batch in the house. Please let these cookies cool completely before removing from the baking sheet. Otherwise they could crumble. Enjoy!
Read more at http://mywholefoodlife.com/2014/11/25/flourless-gingerbread-cookies/#bl5E0ATToujbDutu.99

Ingredients

• 1 1/4 cup cashew butter (or nut butter of choice)
• 1/4 cup maple syrup
• 1 T blackstrap molasses
• 1 heaping tsp cinnamon
• 3/4 tsp ground ginger

Details

Servings 10
Preparation time 5mins
Cooking time 15mins
Adapted from mywholefoodlife.com

Preparation

Step 1

Preheat oven to 350.
In a food processor, combine all the ingredients.
Using a cookie scoop, drop cookies on a lined baking sheet.
Bake for 10-11 minutes.
Let the cookies completely cool before removing them from the baking sheet.
These should last at least 2 weeks in the fridge and you ca probably freeze them for longer