Rice cookies with cashews and ginger
8 servings
25 minutes
They turn out such tender gingerbread cookies with a spicy nutty flavor.
Calories215.1kcal
Proteins4grams
Fats9.4grams
Carbohydrates28.7grams
Cashews
50
g
Rice flour
100
g
Cane sugar
100
g
Coconut flour
50
g
Peanut oil
1
tbsp
Ground ginger
2
tsp
Water
to taste
Coconut oil
20
ml
1
Blend the cashew nuts in a blender.
- Cashews: 50 g
2
Mix all the dry ingredients. I used muscovado sugar, which is slightly moist and finely crystalline.
- Rice flour: 100 g
- Cane sugar: 100 g
- Coconut flour: 50 g
3
Melt coconut oil and mix it with peanut butter.
- Coconut oil: 20 ml
- Peanut oil: 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.
- Water: to taste
- Baking soda reacted with acid: 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.
