Easy, vegan, and paleo, so you can enjoy the holiday season with no guilt! They are made extra special by the addition of some all-natural chocolate cashew butter, which not only adds some delicious chocolate flavor but also makes them super soft.
Total Time
38min
5.0
1 Rating
Author: The Fit Mediterranean
Servings:
12
Ingredients
•
1/3
cup
Chocolate Cashew Butter
•
1
Tbsp
Molasses
•
2
tsp
Ground Ginger
•
as needed
Simply Organic Cinnamon, Ground
•
as needed
Chinese Five Spice Powder
•
as needed
Baking Soda
•
as needed
Salt
•
1
cup
Almond Flour
•
4
Tbsp
Tapioca Starch
•
4
Tbsp
Coconut Oil
, melted
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
In a large bowl combine the Chocolate Cashew Butter (1/3 cup) and Molasses (1 Tbsp).
3.
Add the Ground Ginger (2 tsp), Simply Organic Cinnamon, Ground (as needed), Chinese Five Spice Powder (as needed), Baking Soda (as needed) and Salt (as needed).
4.
Add the Almond Flour (1 cup), Tapioca Starch (4 Tbsp) and Coconut Oil (4 Tbsp) and stir all the ingredients together until you get a soft cookie dough.
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).
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.
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.
8.
Once completely cool, dust them with some powdered sugar or decorate with some paleo coconut sugar icing!
Nutrition Per Serving
CALORIES
163
FAT
13.8 g
PROTEIN
3.6 g
CARBS
8.3 g
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