Toasted Coconut Caramel Cookies

DSC_0015Chewy, Yummy Goodness!!! That should actually be the name of these cookies. They are crispy on the outside and gooey on the inside.

Ingredients

  • 1 cup unsalted cashew butter (see notes)
  • 1/2 cup unsweetened coconut shreds
  • 10 pitted dates (soaked in water for 30 minutes)
  • 2 Tbsp water
  • 1-2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions

 

  1. Pre-heat oven to 325 degrees.
  2. Spread out the coconut onto a lined baking sheet. Bake for about 5-7 minutes. Watch it carefully.
  3. Once the coconut is toasted, set it aside to cool for a minute.
  4. Turn the oven temp up to 350 degrees.
  5. In a food processor, combine the cashew butter, toasted coconut, vanilla, maple syrup and sea salt.
  6. Drain the water that the dates were soaking in and add them to a blender with 2 tablespoons new water. Pulse until you get a caramel.
  7. Add the caramel to the food processor and pulse a few times, until it is blended in the dough.
  8. Spoon cookies onto a lined baking sheet. – I used a cookie scoop for this.
  9. Bake for about 12-15 minutes.
  10. Let the cookies cool completely before removing them off the baking sheet. Otherwise, they may fall apart.
  11. Store in the fridge or freezer in an airtight container.

*You can find cashew butter at most health food stores, or you can also make it yourself. Just use 2 cups cashew pieces. Put them in the food processor and blend for 5-7 minutes.

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