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Chewy Cashew, Ginger and Honey Cookies

Serves 6 +
Prep time: 0 - 15 mins
Cooking time: 4+ hrs

Images from The Great New Zealand Baking Book copyright © Lottie Hedley



  • ½ cup honey, chilled
  • 2 cups cashew nuts
  • 1 tbsp ginger powder
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup white sesame seeds
  • ¼ cup black sesame seeds
  • ¼ cup goji berries
  • ½ tsp vanilla bean powder or paste
  • ½ tsp Himalayan sea salt
  • 3 tbsp coconut oil
View the method
  1. Beforehand, place honey in refrigerator to harden so that it will bring the mixture together well.
  2. You can use either a dehydrator or your oven to ‘bake’ the cookies. If using the oven, pre-heat it to 100°C and line an oven tray with non-stick baking paper.
  3. Place cashew nuts, ginger, seeds, goji berries, vanilla and salt in a food processor and blend for 10 seconds to break down ingredients. Add coconut oil and honey, and blend further until ingredients are well mixed and the texture is sticky.
  4. Place 2 tablespoon-sized heaps in one hand, and roll into balls. Place onto dehydrator tray or oven tray and flatten carefully with your palm. Leave in dehydrator for 8 hours, or in oven for 30 minutes, until preferred consistency is reached.
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