Chewy Gingersnap Cookies

In a large mixing bowl, combine almond butter, egg, dates, honey, soda, salt, ginger, cinnamon, vanilla, cloves and nutmeg. Beat with an electric mixer on high until dough becomes quite thick, about 2 minutes. Stir in cashews.

Drop by the teaspoonful onto parchment-lined double cookie sheets (doubling helps prevent cookies from burning). Bake at 350ºF for 8-10 minutes or until tops are beginning to brown and cookies no longer look wet. Turn trays halfway through baking time and watch closely the last few minutes, as items containing honey burn more easily.

Makes about 3 dozen cookies.