Gluten-Free Spiced Cashew Butter Cookies

Simple to make, gluten-free, so good and good for you, Spiced Cashew Butter Cookies.

Take a bite into these soft and chewy delicious cookies and you won’t believe they’re actually healthy.  They taste that amazing!  And if you like ginger molasses cookies, then this recipe was made for you.

Because most of the people I know want to be healthier (including myself), I wanted to come up with a recipe that was not only good for you, but also tasted great .  Most of the ingredients in this recipe have some sort of health benefit.  Everything from the cashew butter, to the egg, maple syrup, hemp seeds and even the spices. The cashew butter is the main ingredient in these yummy cookies.  It’s similar to peanut butter, but has a milder nut flavor.  With it’s creamy texture, natural sweetness, and vanilla taste, this is my favorite nut butter.  It’s also very nutritious because it’s high in protein, contains iron, and is rich in B vitamins. (source www.care2.com)

Part of my inspiration for this, and many more healthy recipes to come, is from a fabulous blog I came across called Superfoodista.  After reading this blog, I started to think about ways to include more Superfoods in my daily diet.  Because hey, life is short, let’s be healthy and feel good while we’re here.  Superfoods are natural foods that are high in nutritional value and have many health benefits.  Sylvia, the Superfoodista, has great information, healthy and delicious recipes posted on her site.  If you’d like to learn more about Superfoods, and find some great, healthy recipe ideas, please visit www.superfoodista.com

Gluten-Free Spiced Cashew Butter Cookies

• Servings: makes 18 cookies
• Print

Ingredients

1 cup natural cashew butter

2/3 cup raw cane sugar (or granulated sugar)

1 large egg (or flax egg, vegan option)

2 tbsp maple syrup

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

2 tbsp raw hemp seeds

Instructions

1) Preheat oven to 350°F and line 2 baking sheets with parchment paper, set aside.

2) In a medium bowl. cream the cashew butter and sugar with a rubber spatula.

3) Stir in the egg and maple syrup.

4) Add the rest of the ingredient and mix until combined.

5) Scoop a tablespoon of the mixture and roll into a ball, flatten by hand onto baking sheet. (see picture above)

6) Bake for 10 minutes or until the edges just start to brown.

7) Cookies will be soft. Let cool for 10 minutes on baking sheets.

Store in an airtight container for up to 7 days.

Recipe by Little Sweet Baker

You might also like:

Flourless Almond Butter Cookies

Soft Baked M&M Cookies with Quinoa Flakes

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