Rice cookies with cashews and ginger

8 servings

25 minutes

They turn out such tender gingerbread cookies with a spicy nutty flavor.

Energy value per serving

• Calories: 215.1
• Proteins: 4g
• Fats: 9.4g
• Carbohydrates: 28.7g

Ingredients

• Cashew: 50 g
• Rice flour: 100 g
• Cane sugar: 100 g
• Coconut flour: 50 g
• Peanut butter: 1 tbsp
• Ground ginger: 2 tsp
• Water: to taste
• Coconut oil: 20 ml
• Slaked soda: 0.5 tsp

Cooking steps

1. Blend the cashew nuts in a blender.

   Required ingredients:

   • Cashew: 50 g

2. Mix all the dry ingredients. I used muscovado sugar, which is slightly moist and finely crystalline.

   Required ingredients:

   • Rice flour: 100 g
   • Cane sugar: 100 g
   • Coconut flour: 50 g

3. Melt coconut oil and mix it with peanut butter.

   Required ingredients:

   • Coconut oil: 20 ml
   • Peanut butter: 1 tablespoon

4. Mix all the ingredients, gradually adding warm water. I neutralized the baking soda with lime juice. The dough should be easily scoopable with a tablespoon, not too thick or as liquid as sour cream.

   Required ingredients:

   • Water:  to taste
   • Slaked soda: 0.5 teaspoon
   • Ground ginger: 2 teaspoons

5. Spoon onto the baking sheet, carefully forming circles about 0.7 cm high.

6. Bake for 15 minutes at 180 degrees Celsius. Remove the cookies from the oven and let them cool.