Gluten-Free Molasses Cashew Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 1 cup cashew butter
  • ⅓ cup brown sugar
  • 2 tablespoons molasses
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon sea salt or kosher salt
  • Granulated Sugar for sprinkling
Instructions
  1. Preheat oven to 350ยบ F.
  2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
  3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would in other cookie recipes. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
  4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. Sprinkle each dough ball with granulated sugar, gently pressing the sugar into the dough.
  5. Bake for approximately 11-15 minutes, or until the cookies look set, with some cracking. If you peek in the cracks, the cookies should no longer look wet inside. (See pictures as a guide for what they should look like.)
  6. Let cool at least 10 minutes before eating.
Recipe by This Week for Dinner at https://thisweekfordinner.com/gluten-free-molasses-cashew-butter-cookies/