And 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;
1 cup Dates
1 tbs Mesquite
1 tbs Almond Butter
1 large thumb of fresh Ginger
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.
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.