Raw Cashew Ginger Snaps

Whenever I am feeling guilty about feeding my son things that might not be the best for him…like, ahem, bribing him to read for an hour with a can of Pringles (yes, that went on in our home last week) I try to make up for it somehow……like making Raw Cashew Ginger Snaps!  They are super simple and super delicious and if you know anyone who is Gluten Free you are surely going to make them want to be your new best friend if you feed them these.  Really.


You will need:

2 cups raw cashews, soaked for at least four hours

1 Tbs. pureed ginger

1/4 cup shaved coconut

3 Tbs. maple syrup

2 Tbs. lemon juice

To make:

Combine all ingredients in a food processor and puree until smooth.  Note:  The batter will be slightly chunky.  Take tablespoon sized portions and place on dehydrator sheets, molding with a fork into desired cookie shapes.


Dehydrate at 125 degrees for 8 to 10 hours.  Flip the cookies over(very carefully!) and place back in the dehydrator for another 8 to 10 hours.


Remove from the dehydrator and feel the magic in your mouth.  Trust me.  They are divine.

2 thoughts on “Raw Cashew Ginger Snaps

    • I think you could try to make them work in an oven with the door open on the lowest setting. I’m not sure, though. The dehydration time is so long for these, I’m not sure how to convert it to an oven. You should experiment with different settings and times and then tell me about what happens and we can include you as a non-dehydrator owning guest!

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