Ginger Cinnamon Cashew Shortbreads
These are the most delicious cookies, I call them “magic cookies” and I’ve been making them for over six years. Still, whenever I post about them, people think I’ve missed some parts of the recipe, because the base only requires nut butter, egg and monk fruit.
In this version, I’ve added cinnamon, ginger and pecan, to give them a Christmas flare, and I can’t believe I haven’t done this before.
Make sure to leave these cookies to cool completely, they are very soft and very crumbly, so if you don’t they’ll break in your hands. Enjoy these delicious spiced shortbreads!
Ginger Cinnamon Cashew Shortbreads
A soft and crumbly sugar-free cashew cookie with warming aromas of cinnamon, ginger and pecan.
Serves:
12
Prep time:
15 minutes
Cook time:
15 minutes
INGREDIENTS
- 1 cup cashew butter
- 1 tsp cinnamon, ground
- 1/2 tsp ginger, ground
- 1 tsp pure monk fruit powder
- 1 egg, beaten
- 12 pecan halves
METHOD
- Preheat the oven to 180℃ and line a baking tray with baking paper.
- To make the cookies, in a large bowl and using a wooden spoon, combine the cashew butter, cinnamon, ginger and monk fruit.
- You may wish to use your hands if it is not combining properly.
- Using your hands, carefully shape into 12 cookies and place on the prepared tray. Place a pecan on each cookie, gently pressing down.
- Bake in the oven for 13-15 minutes. Leave to cool completely before touching. They will be very soft and crumbly.
Notes
- Pure monk fruit powder is a sugar-free sweetener, not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. You can read my guide to sugar free sweeteners here.
- I use Morlife pure monk fruit powder.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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