Gingerbread seems to run along the great divide…people either love it or hate it. Â I love it! Â You all know how fond I am of my cookie dough bites. Â This is my gingerbread interpretation of a cookie dough bite. Â 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.
INGREDIENTS
1 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. Â 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.