Dr. Mark Hyman's Flourless Cashew Butter Cookies

These cookies are the best choice for entertaining a gluten-free crowd, with their unique flavor and perfect texture. But they're also a great snack to have on hand, particularly for people who find themselves craving or overeating sugary sweets. All the nut butter will keep you full and energized, while the sweet delicious flavor will satisfy even your most aggressive sugar cravings. They're quick to make and a great snack at any time of the day!

1 cup cashew or almond butter
2 tbsp coconut palm sugar or maple syrup
1 large egg
1 tsp alcohol-free, gluten-free pure vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.


2. In a mixing bowl, combine the cashew butter and coconut palm sugar. Beat in the egg and vanilla and mix well. In a separate bowl, combine the baking soda, cinnamon, ginger, nutmeg, and salt. Add the baking soda mixture to the almond/cashew butter mixture, and combine until well incorporated. 


3. Form the dough into 12 evenly sized balls and place them on the baking sheet. Using the back of a fork, partially flatten each ball, making crosshatch marks.


4. Place the baking sheet in the oven and bake for 8 to 10 minutes. Remove the sheet from the oven and carefully transfer the cookies to a cooling rack.


5. Once fully cooked, the cookies can be stored in an airtight container for 3 to 4 days.