Rice Cookies with Cashews and Ginger
Baking and Desserts | American cuisine
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
P.S. Coconut flour can be replaced with ground coconut flakes. The amount of sugar can be reduced to 80 grams if you don't like sweet baked goods.
Ingredients
- Cashews - 1.8 oz
- Rice Flour - 3.5 oz
- Cane Sugar - 3.5 oz
- Coconut flour - 1.8 oz
- Peanut Butter - 1 tablespoon
- Ground Ginger - 2 teaspoons
- Water - to taste
- Coconut Oil - 0 fl oz
- Baking Soda - ½ teaspoon
Step by Step guide
Step 1
Blend the cashews in a blender.
Step 2
Mix all the dry ingredients. I used muscovado sugar, which is slightly moist and finely crystalline.
Step 3
Melt the coconut oil and mix it with the peanut butter.
Step 4
Combine all the ingredients, gradually adding warm water. I activated the baking soda with lime juice. The dough should easily scoop with a tablespoon, not too stiff and not as liquid as sour cream.
Step 5
Spoon onto a baking sheet, carefully forming circles about 0.7 cm high.
Step 6
Bake for 15 minutes at 356°F. Remove the cookies from the oven and let them cool.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.