Ginger Cashew Cookies

These most delightful ginger cookies with raw cashews, almond butter, fresh ginger and a scattering of sesame seeds are sweetened with medjool dates, and are also eggless and flourless. With only five ingredients, they are also remarkable easy to prepare, especially if you have a food processor or high-powered blender to speed up the mixing process. Simply shape the dough, and bake for 10 minutes. Let sit for another 10 minutes, and enjoy. Ginger cookies are a popular treat all year round, especially during the holiday season, so you may want to consider making up a batch or two as part of your holiday baking. Best of all, they are packed with protein, not overly sweet, so if you want to enjoy a cookie for breakfast, you'll have no need to feel guilty. Moist and portable, peanut butter could also be used instead of the almond butter if you so choose.

Ginger Cashew Cookies

Recipe by Lisa Turner
Published on December 19, 2019

Easy, moist and delicious five-ingredient ginger cookies with no flour or eggs

Preparation: 10 minutes
Cooking time: 10 minutes

Print this recipe

Ingredients:

1 cup raw cashews
12 medjool dates, pitted
2 tablespoons fresh ginger, minced or grated
2 tablespoons natural almond butter or peanut butter
1 tablespoon sesame seeds (optional)

Instructions:

Line a baking sheet with parchment paper and preheat an oven to 350°F.
In a food processor, pulse together the cashews, dates, ginger, almond butter, and sesame seeds if using, until the mixture is well-combined and begins to stick together, scraping down the sides of the food processor as necessary. If the mixture seems to dry, add a few more dates or a bit more almond butter.
With slightly damp hands, roll about 1 tablespoon of the dough into a ball, gently flatten, and transfer to the prepared pan. Repeat with the remaining mixture.
Bake for 8 to 10 minutes, until the cookies begin to brown. Remove from the oven and let sit on the pan for another 10 minutes before transferring to a wire rack to cool. Store remaining cookies in an airtight container for up to 1 week.

Makes 12 cookies