Gingerbread seems to run along the great divide…people either love it or hate it. I love it! You all know how fond I am of my cookie dough bites. This is my gingerbread interpretation of a cookie dough bite. I created these for a food demonstration I taught as part of NEXT week where I made my PB & C Cookie dough bites, Mexican Wedding Cake bites, and Gingerbread Bites.
As with all of my other cookie dough bites, these are easy peasy to make.
INGREDIENTS1 cup roasted cashew butter 1/3 cup Yakon syrup ¼ cup Somersweet 4 tsp cinnamon 1 ½ tsp ginger 1 tsp cloves ½ tsp nutmeg 1 cup pecan meal
On the stove over medium-low, toast the pecans (watch carefully to prevent burning). Once toasted, remove them to cool.
Place the cooled toasted pecans in the food processor and process into a meal.
Cream together the cashew butter, Yakon syrup, cinnamon, ginger, cloves and nutmeg. Now add the Somersweet and incorporate well.
Once the mixture is creamed, mix in the toasted pecan meal (I use my hands while wearing non-latex gloves).
Form the dough into small rounds (about 1Tbs. each).
Place in the refrigerator to firm-up.
The cookies should keep in the fridge for a week.
For a printable version of this recipe click here.