2-3 tsp ground ginger (depending on how strong you like it)
Pinch of sea salt (optional)
Pre-heat oven to 200°C and place greaseproof paper on a baking tray.
Place the coconut sugar, ginger and sea salt in a blender, and blend until fully combined.
Add the cashew nut butter and blend until fully combined (it will be clumping together).
Add egg and allow to blend until it comes together into a cookie ball (if it doesn't, don't worry, just stop once it's all combined).
Roll small sized balls of the mixture together in your hands and then place on baking sheet, press flat with a fork, keep them about 1 inch apart from each other as they will expand. (The thinner you make them the crispier they are, the thicker you choose, the more chewy).
Place in oven for 12-14 mins until golden brown.
Remove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily.
Keep in an air tight container for up to one week.