Cashew Cookies with Salted Date Caramel Filling

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Dates

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Cashews

• Dairy

  • 1 cup Cashew butter

• Liquids

  • 3 tbsp Water

Found on littlebitsof.com

Directions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a mixing bowl combine cashew butter, coconut sugar and the egg. Whisk until combined then scoop 12 equal sized balls onto the cookie sheet. Take your palm and slightly flatten each dough ball. Bake for 11 minutes. Remove from the oven and let cool completely.
• While the cookies cool, take out your food processor with blade attachment. Add cashews to the food processor and pulse until the nuts are about the size of a pea. Then add in dates, vanilla, salt and water. Process until the mixture is smooth. Then transfer the “caramel” to a large ziplock bag and cut about 1/2 inch off the corner.
• Lay one cookie down, bottom up, and squeeze about 1-2 tablespoons onto the cookie. Top with another cookie to make a sandwich.
• ***This recipe will make 6 sandwich cookies with extra filling. You can double the cookie recipe and make 12 sandwiches without changing the filling amount!