Salted ginger chewies recipe

Ingredients

• ½ cup raw coconut flour
• ¼ cup pecans
• 1 cup walnuts
• 2 tablespoons almond butter or other nut butter
• 3–4 tablespoons raw honey, crystallized
• ¼ cup dates, pitted
• ¼ cup sun-dried cane juice crystals or coconut sugar
• 1 teaspoon ginger powder
• ¼ teaspoon cinnamon
• Pinch of fresh grated nutmeg
• ½ teaspoon sea salt

• ¼ teaspoon sea salt
• 3 tablespoons sun-dried cane juice crystals or coconut sugar

1. In a food processor, mix the first three ingredients until a flour forms.
2. Add all remaining ingredients to the food processor, and mix until a wet dough forms.
3. Roll into cookie balls by taking 1 tablespoon of dough and compacting between your palms, then rolling into balls. Or line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
4. Chill for about 30 minutes, place on a cutting board, and cut into squares.
For the Topping
5. Mix together the sea salt and the sugar.
6. Dip tops of cookies into Topping, and serve. Store chilled.