Salted ginger chewies recipe

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  • Yield: 32 (1 × 2-inch) cookies

Ingredients

  • ½ cup raw coconut flour
  • ¼ cup pecans
  • 1 cup walnuts
  • 2 tablespoons almond butter or other nut butter
  • 3–4 tablespoons raw honey, crystallized
  • ¼ cup dates, pitted
  • ¼ cup sun-dried cane juice crystals or coconut sugar
  • 1 teaspoon ginger powder
  • ¼ teaspoon cinnamon
  • Pinch of fresh grated nutmeg
  • ½ teaspoon sea salt
Topping
  • ¼ teaspoon sea salt
  • 3 tablespoons sun-dried cane juice crystals or coconut sugar
How to Make It
  1. In a food processor, mix the first three ingredients until a flour forms.
  2. Add all remaining ingredients to the food processor, and mix until a wet dough forms.
  3. Roll into cookie balls by taking 1 tablespoon of dough and compacting between your palms, then rolling into balls. Or line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
  4. Chill for about 30 minutes, place on a cutting board, and cut into squares.
  5. For the Topping
  6. Mix together the sea salt and the sugar.
  7. Dip tops of cookies into Topping, and serve. Store chilled.
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