Chewy Ginger Spiced Cookies

dsc_0740And we have a winner! I have missed gooey chewy ginger cookies. First attempt and I nailed it! maybe I was just hankering so bad for a good ginger cookie, that anything would have been FANTASTIC.

The secret to these ones is in the gooey caramel.

I made the ginger caramel first and let is set a little in the fridge for about an hour first.

I also lightly toasted the cashews for about 10 minutes at 320 degrees(sorry this ones not 100% raw)*

OK the recipe is as follows;

Make your caramel first and allow to chill as mentioned prior;

Wet ingredients;

1 cup Dates

1 tbs Mesquite

1 tbs Almond Butter

1 large thumb of fresh Ginger

50ml water

Combine in a high powered blender until gooey and sticky, scraping down the sides regularly, this may take a few minutes. Transfer from blender to a bowl and put in the  freezer for an hour.

Dry ingredients;

2 cups of lightly toasted cashews – set aside to cool *

1/2 cup Buckwheat flour

1 tsn Cinnamon

1/2 tsn Nutmeg

Pinch of Salt

Combine all of these ingredients together in your food processor and ground until a flour like consistency. Add your caramel which should be a little stiff and mix on ‘dough’ setting until it looks like cookie dough.

Roll into cookies and press onto your dehydrator trays and dehydrate on 110 for about 2 to 3 hours. If you like harder, crunchier cookies just dehydrate over night instead.

 

 

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