Rice Cookies with Cashews and Ginger
Baking and Desserts • American
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 0 oz
- Rice Flour 5 oz
- Cane Sugar 5 oz
- Coconut flour 0 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 355°F. Remove the cookies from the oven and let them cool.
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