Sugar and spice, everything nice! (From the 19th centure nursery rhyme "What Are Little Boys Made Of?")
Still following our grain-free theme, here is the sixth of twelve P.S. & Co.™ cookie recipes dropping this holiday season.
Yields about 15 cookies.
INGREDIENTS
Wet ingredients
½ cup organic cashew butter
½ cup organic coconut oil, melted and room temp
½ cup very dark maple syrup
1 Tbsp unsweetened vanilla extract
2 tsp fresh ginger, minced
Dry ingredients
3 cups organic almond flour
2 tsp organic ground ginger
½ tsp sea salt
½ tsp organic cinnamon
⅛ tsp organic cloves
⅛ tsp organic nutmeg
⅛ tsp organic cardamom
⅛ tsp organic white pepper (optional)
GARNISH (optional)
10 oz melted dairy-free white chocolate
PROCEDURE
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Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
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In a stand mixer, use paddle attachment to combine cashew butter, melted coconut oil, fresh ginger, spices, maple syrup, vanilla and sea salt.
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Slowly combine 1 cup of almond flour at at time into the wet ingredients and mix thoroughly. Scrape clean the sides and bottom of bowl as needed. Dough should be slightly wet to touch, but not sticky.
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Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)
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I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.
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Can also use a cookie cutter to make shapes after pressing out with a measuring cup, save the scraps and collect leftover batter to press out more cookies.
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Bake for about 5-7 minutes or until outer edges appear golden. Cookies will slightly puff as they bake, but not as much as the previous cookie recipes.
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Cool to room temperature or place in refrigerator to cool quickly. Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
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Remove cookies from freezer and decorate by outlining cookies with melted chocolate with a parchment paper cone (YouTube tutorial here).
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Place back in fridge/freezer until chocolate hardens.
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Enjoy chilled or straight from the freezer!
The sixth recipe in our grain-gree freezer-box series is a grown-up version of a classic gingersnap cookie.
These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
