Is it too early to start feeling festive…?
Am I speaking too soon?!
Now that we are nearly into November (seriously, how did that happen?), I’m starting to add ginger to all my recipes and foods. It’s my favourite spice of them all, and I adore anything gingerbread flavoured at this time of year!
With that in mind, you can imagine just how much I fell in love with Meridian’s brand new peanut butter. They have recently launched a gingernut butter – and, let me tell you, it is my favourite peanut butter yet!
Addictive, beautifully spiced and subtly sweet – I could eat it by the jar!
Anyway, if you have yourself a jar, then use it to make these simple, festive Gingernut Cookies. They contain just four ingredients (!!) and couldn’t be easier!
They are also vegan, gluten-free, grain-free AND oil-free.
Happy baking my fellow nut butter addicts!
Simple, Four-Ingredient Gingernut Cookies
- Makes 8 –
- 200g Meridian Gingernut Peanut Butter
- 60g to 80g (depending on taste) coconut sugar
- 4 tbsp aquafaba (chickpea brine)
- 1 to 2 tbsp coconut flour (this can depend on the amount of natural oils in your nut butter)
- Optional add-ins: Pinch salt, 1 tsp vanilla paste, 50g dark chocolate chips, ground cinnamon or ginger, to taste
- Start by preheating your oven to 180C, then line a cookie tray with baking paper.
- Beat the gingernut butter for a few minutes until creamy. Add in the aquafaba and beat for a further 30 seconds. Add in coconut sugar and beat until well combined, then add in 1 tbsp coconut flour (and any optional add-ins).
- Shape the mix into little cookies, flattening down with the palm of your hand or a spoon / fork (add the extra coconut flour if the mix is a little sticky, or a splash more aquafaba if it’s too dry.). Bake in the oven for 8-10 minutes, or until lightly golden. Allow to completely cool, then transfer to an airtight container.