Almond Cashew Gingerbread Cookies

Almond Cashew Gingerbread Cookies
These spooky gingerbread cookies are made with our ALMOND CASHEW Power Butter, and are sure to make your little goblins jump for joy! If you're feeling extra inspired, try making a skeleton or mummy out of them. Or, you can even save this delicious recipe for Christmas! These cookies are the perfect universal holiday treat.


  • 1 cup ALMOND CASHEW Power Butter
  • ½ cup + 1 tbsp. blackstrap molasses
  • 1 tsp. vanilla extract
  • 1 ¼ cups oat flour
  • 1 tsp. baking powder
  • 2 tsp. gingerbread spice
  • ¼ tsp. salt


  • Step 1 -
    Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. In a large bowl, combine ALMOND CASHEW Power Butter, molasses and vanilla and stir to combine. Sift in the oat flour, baking powder, gingerbread spice and salt.
  • Step 2 -
    Using a rubber spatula, continue folding the mixture until evenly coated and formed into a ball of dough.
  • Step 3 -
    Drop the dough onto a piece of parchment paper, then gently press down on top with another piece of paper, using a rolling pin to roll out the dough until about ½ an inch thick.
  • Step 4 -
    Peel off the top piece of paper and begin pressing cookie cutters into the dough. Gently peel each gingerbread cookie off and transfer to a baking sheet lined with parchment paper. Once the baking sheet is full, transfer to the oven and bake for 10-12 minutes. Continue rolling out the leftover dough from around the cookie cutouts until you’ve worked through all your dough.
  • Step 5 -
    Transfer baked gingerbread cookies to a cooling rack and cool completely before decorating with icing and candies! We also recommend dipping them straight into the jar of ALMOND CASHEW Power Butter.
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