Flourless Salted Caramel Cookies – a delicious recipe with smooth cashew butter, dates, water, ground vanilla beans, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Drain the dates in the water.
3
In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form.
4
If you need to add a little extra water, that is okay.
5
In a food processor, mix the cashew butter, vanilla and baking powder together.
6
Add the caramel to the cashew butter mixture and pulse a few times.
7
Lastly add the chocolate chips and pulse a few more times.
8
Drop cookies onto a lined baking sheet.
9
Bake for 9-10 minutes.
10
Wait until the cookies are completely cooled before removing them from the baking sheet.
11
Store cookies in an airtight container in the fridge for up to 2 weeks.
12
You can also freeze them for longer.
493
kcal
Calories
51
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup smooth cashew butter (see notes), 5 medjool dates (pits removed and soaked in water for 30 minutes), 2 tablespoons water, 1 teaspoon ground vanilla beans or 1 teaspoon vanilla extract, and more.
Yes, Flourless Salted Caramel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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