How I love chewy cookies. These are a really simple, no mess, high-protein and no sugar treat. This recipe is adapted from Hallie Klecker‘s Chocolate Ginger Cookies posted on The Balanced Platter. I’m again trying to cut out sugar but not flavor and when this recipe came across my radar, I made it again and again. I adjusted a few things to my taste (I find that the cashews and almond butter make these cookies very creamy) and I could eat these cookies for days. And I agree with Hallie: Baking is the best therapy.
Warning: These are very addictive.
Chewy Chocolate Ginger Cookies
1/2 cup raw cashews
1 1/2 Tablespoons Chia Seeds (whole)
1 cup almond butter
3 Tablespoons honey (and/or maple syrup)
1 Tablespoon molasses
2 Tablespoons coconut oil
3 Tablespoons unsweetened cocoa powder or raw cacao powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
pinch of salt
1 egg + 1 egg yolk
1/2 cup chopped dates and/or dried cherries, optional
Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend cashews until almost fine. Add the chia seeds and blend. Add the almond butter and blend, making sure to scrape the sides of the bowl.
Add the honey, molasses and coconut oil and blend well. Add the cocoa, ginger, cinnamon, soda, and salt. Blend well. While the food processor is running, add the egg and egg yolk. Combine until the mixture is combined completely. Mix in the dried cherries and dates if using.
Roll helping teaspoons (I like this small size) into a ball and place on the cookie sheet. Use two fingers to press the balls down. I like them with a little lumpy shape, so I leave them with the finger imprints.
Bake for 8-10 minutes. They should be set, but they will firm up when cool. Let cool completely.