Cashew Cinnamon Spiced Cookies

Cashew Cinnamon Spiced Cookies

Wet Ingredients:
3/4 cup cashew butter
1/4 cup coconut oil
1/2 cup date syrup (silan)
1 egg
1 tsp vanilla extract

Dry Ingredients:
1 1/2 cup spelt flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg (freshly ground is ideal)
optional: 24 squares of milk or dark chocolate to top each cookie

1. Preheat the oven to 180 degrees Celcius. Line 2 baking sheets with parchment paper.
2. Combine the wet ingredients and mix until fully incorporated.
3. In a seperate bowl, combine the dry ingredients and whisk to combine.
4. Pour the dry ingredients into the wet and mix until fully incoportated.
5. Wet your hands, and take shape 24 cookies (about 2 tbsp per cookie) making sure to leave an inch of space between each cookie. Wet your hands as needed, this batter is sticky!
6. flatten the cookies to your desired thickness (they don’t spread much).
7. Optional: make a well in the center of each cookie and place a piece of dark or milk chocolate in the center. Try to get the chocolate deep into the center of the cookie for optimal chocolate distribution
8. Bake for ~10-12 minutes and then allow to rest on the baking sheet for a full 5 minutes before transferring to a cooling rack.
9. Best eaten when still hot! you’re going to want to trust me on this one.