Prepare a cookie sheet lined with parchment paper.
Place the cashew butter and oats in a large bowl and set it aside.
Combine the maple syrup, water, oil, cinnamon, ginger, cloves and salt in a small saucepan over medium-high heat and bring the mixture to a boil. As soon as the liquid starts bubbling around the edge of the saucepan, set a timer for 2 minutes. Let it boil without stirring for 2 minutes.
Turn off the heat and quickly pour the boiled mixture into the bowl with the oats and cashew butter. Stir well to combine– the mixture will be sticky. Use a heaping tablespoon to drop the mixture onto the cookie sheet, and then gently flatten each cookie. Allow the cookies to cool completely at room temperature before serving.
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 2 weeks.
Notes:
NOTES:
instead of cashew butter, you may use any nut butter of your choosing.
Some of my favorites are sunflower, pistachio, almond and macadamia.
