By Liv Kaplan
Ginger Cinnamon Cashew Shortbreads
5 steps
Prep:15minCook:15min
A soft and crumbly cashew cookie with warming aromas of cinnamon, ginger and pecan. There’s a reason why I’ve made over ten versions of this same recipe, it’s my favourite sugar-free cookie!
Updated at: Tue, 28 Nov 2023 21:08:23 GMT
Nutrition balance score
Good
Glycemic Index
23
Low
Glycemic Load
2
Low
Nutrition per serving
Calories141.7 kcal (7%)
Total Fat12 g (17%)
Carbs6.6 g (3%)
Sugars0.1 g (0%)
Protein4.4 g (9%)
Sodium8.4 mg (0%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
Step 2
To make the cookies, in a large bowl and using a wooden spoon, combine the cashew butter, cinnamon, ginger and monk fruit.
Step 3
You may wish to use your hands if it is not combining properly.
Step 4
Using your hands, carefully shape into 12 cookies and place on the prepared tray. Place a pecan on each cookie, gently pressing down.
Step 5
Bake in the oven for 13-15 minutes. Leave to cool completely before touching. They will be very soft and crumbly.
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