Ingredients

The following ingredients have 10 Servings
  • 1/4 cup cashew butter
  • 1 cup quick-cooking oats
  • 1/2 cup coconut sugar
  • 3 tablespoons water
  • 2 tablespoons coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fine sea salt

Instruction

  • Place the cashew butter and oats in a large bowl and set it aside.
  • Combine the coconut sugar, water, oil, cinnamon, ginger, cloves and salt in a small saucepan over medium-high heat and bring the mixture to a boil. As soon as the liquid starts bubbling around the edge of the saucepan, set a timer for 2 minutes. Let it boil without stirring.
  • Once the timer goes off, turn off the heat and quickly pour the boiled mixture into the bowl with the oats and cashew butter. Stir well to combine-- the mixture will be sticky. Use a heaping tablespoon to drop the mixture onto a cookie sheet lined with parchment paper, and then use your fingers to gently flatten each cookie. Allow the cookies to cool completely at room temperature before serving.
  • These cookies should store well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 weeks.