Healthy Vegan Ginger Spice Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

Dry
1 cup raw cashews, unsalted
1 cup oats
1 cup teff flour
1 tablespoon ground ginger
2 teaspoons grated fresh ginger
2 teaspoons ground turmeric
2 teaspoon ground pink peppercorns
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Wet
1/2 cup coconut oil, room temperature
1/3 cup coconut sugar
1/3 cup regular molasses
2 tablespoons hot water
Topping
2 teaspoons ground pink peppercorns Large crystal Maldon salt

Instructions

1. Preheat oven to 350ºF. Grease two large cookie sheets with olive oil or coconut oil.
2. In a food processor or blender, combine dry ingredients: cashews, oats, teff flour, spices, fresh ginger, baking powder and baking soda. (be sure to grind the pink peppercorns in a spice grinder before adding them into the dry ingredients)
3. Blend together for about 1 minute until a rough/medium texture forms. Do not over grind into a flour but leave a little texture.
4. In a bowl, combine wet ingredients: coconut oil, coconut sugar and molasses. Using a hand mixer or whisk, beat the wet ingredients on medium speed for 1 minute, until well blended. Add dry ingredients into the wet ingredients and stir to combine.
5. Form cookies using a compact 1.5 tablespoons of dough, scooped into a ball and dropped onto the cookie sheet. Shape each cookie into a nice round and flatten a little. Space the cookies 1 inch apart to allow for spreading.
Topping.
7. Add onto cookie tops a few extra pinches of ground pink peppercorns. Then finish with a large pinch of crystal salt. Press down to stick onto the cookies.
Bake
8. Bake for 12-13 minutes or until the cookies have turned light brown. Remove before they turn a darker shade. Cookies will harden as they cool.

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