Chewy Gingersnap Cookies

• 1 cup Smooth Almond Butter (just Almonds And Salt)
• 1 Egg
• 1 cup Diced Sugar-free Dates
• 1/2 cups Pure Honey
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 2- 1/4 teaspoons Ground Ginger
• 1- 1/2 teaspoon Ground Cinnamon
• 1 teaspoon Pure Vanilla (just Vanilla And Alcohol)
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1 cup Raw Cashew Pieces, Roughly Chopped

1. In a large mixing bowl, combine almond butter, egg, dates, honey, soda, salt, ginger, cinnamon, vanilla, cloves and nutmeg.
2. Beat with an electric mixer on high until dough becomes quite thick, about 2 minutes.
3. Stir in cashews.
4. Drop by the teaspoonful onto parchment-lined double cookie sheets (doubling helps prevent cookies from burning).
5. Bake at 350 degrees F for 8-10 minutes or until tops are beginning to brown and cookies no longer look wet.
6. Turn trays halfway through baking time and watch closely the last few minutes, as items containing honey burn more easily.
7. Makes about 3 dozen cookies.

smooth almond butter, egg, sugar, honey, baking soda, salt, ground ginger, ground cinnamon, vanilla, ground cloves, ground nutmeg

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chewy-gingersnap-cookies/ (may not work)