Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In a large bowl combine the
Chocolate Cashew Butter (100 g)
and
Molasses (20 g)
.
Step 3
Add the
Ground Ginger (3 g)
,
Ground Cinnamon (1 g)
,
Chinese Five Spice Powder (2 g)
,
Baking Soda (2 g)
and
Salt (as needed)
.
Step 4
Add the
Almond Flour (120 g)
,
Tapioca Starch (30 g)
and
Coconut Oil (60 mL)
and stir all the ingredients together until you get a soft cookie dough.
Step 5
Press the dough down between 2 sheets of parchment paper and using a rolling pin, roll the dough into a disc around 5 millimeters thick (a little thicker than a 1/4-inch).
Step 6
Place the disc of dough into your fridge for half a hour to let it firm up a bit, then press the cookie cutters into the dough to create each cookie.
Step 7
Bake in preheated oven for 8 to 10 minutes. Remove the tray from the oven and let it cool down without touching the cookies, they will be very tender and break easily until cooled.
Step 8
Once completely cool, dust them with some powdered sugar or decorate with some paleo coconut sugar icing!
