Ginger Biscuits


  • 3/4 Cups of Coconut Sugar (110g)
  • 1 & 1/2 Teaspoons of Ground Ginger
  • 1/2 Teaspoon of Cinnamon
  • 3/4 Cups of Cashew Butter (210g)
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract

These are so delicious and festive. At this time of year I seem to add ginger and cinnamon to just about everything- your kitchen smells amazing and the comforting Christmas flavours warm you from the inside out. There’s just six ingredients in these nutritious beauties, what are you waiting for!

Ginger Snaps 2

Preheat the oven to 180’C.

Combine the coconut sugar, ground ginger and cinnamon and mix well.

Add in the cashew butter, egg and vanilla and mix well using an electric mixer.

Use your hands to roll the mixture into balls. Line a baking sheet with parchment paper and press the balls into circles on the sheet.

Bake at 180’C for about 16 minutes.

Leave to cool and crisp completely before removing from the baking sheet.