1 cup cashew butter, creamy*

1/3 cup brown sugar Swerve (or brown sugar)

6 tablespoons cashew milk, room temp

1 vanilla bean, scraped, or 1 teaspoon vanilla extract

1 cup Chuck’s gluten-free flour blend, use regular flour if not gluten-free

1 teaspoon baking soda

½ ground ginger

generous pinch of Sea salt (only use if nut butter is unsalted)

1/3 cup white, granulated Swerve ( or white granulated sugar)

INSTRUCTIONS:

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Make the dough: In a large bowl, add the cashew butter, ginger and Swerve.  Mix until creamy. Stir in the cashew milk and vanilla bean scrapings. Next, add the flour, baking soda and salt, mix to combine. The dough will be tough to stir, using your hands to mix it together will be easier.

Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, or make balls that are about 1 1/4 inch.  Roll each ball in regular Swerve.  Place the balls of dough about 2 1/2 inches apart on a baking sheet.

Using the back of a fork, flatten in a crisscross pattern. When flattening, dip the fork in white Swerve between pressing each the cookie to keep them from sticking.  Use the bottom of a cup dipped in Swerve if you do not want to use a fork.

After rolling cookie balls, if there is leftover Swerve in bowl, sprinkle evenly over cookie tops after flattening.

Bake: Place in the oven and bake for 10 minutes. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.

Makes about 18 cookies.

Store: Store cookies in an airtight container in the freezer, less any cookies you will be eating immediately. Remove individual cookies from freezer as you want to eat them.

Recipe can easily be doubled.

*We make our own Cashew Butter, see recipe: Homemade Cashew Butter, Naturally Gluten-Free.