150g cashew nuts
60g RAW Organic Cashew Butter
190g RAW Organic Pure Blossom Honey
40g RAW Organic Virgin Coconut Oil
2-3 pinches salt
2 tsp. vanilla essence
½ - 1 tsp. turmeric powder
1 tsp. ground ginger
½ tsp. cinnamon
120g coconut flour
2 tbsp. water
Place the cashew nuts in a food processor and blitz until they resemble a coarse flour. Add the oats and blitz again until well combined.
Add the cashew butter, honey, coconut oil, 2 pinches salt, vanilla, ½ tsp. of turmeric, ginger and cinnamon and blend again until well combined.
Add the coconut flour and water and blend again until you have a thick dough. Taste and add a touch more salt if needed and a touch more turmeric if your batter isn’t yellow enough.
Transfer the dough to a bowl. Take a large handful of the dough and roll it using your hands into a ball. Put the ball of dough onto a clean surface (you may want to use an old chopping board as the turmeric can stain light surfaces). Use a rolling pin to roll the dough to just under 1cm thick. Using a cookie cutter, cut out the shapes and use the stamp to press the detail onto the surface of your cookies. Continue to do this until you have used up all of your dough.
Put the cookies in the fridge to harden.
You can also dehydrate your cookies to create more of a ‘baked’ texture. Simply put them into your oven at 40C (fan oven) for 8-10 hours.