Flourless Salted Caramel Chocolate Chip Cookies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 5 Medjool dates

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Dark chocolate chips
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla beans or vanilla extract, ground

• Dairy

  • 1 cup Cashew butter

• Liquids

  • 2 tbsp Water

Found on mywholefoodlife.com

Description

Ingredients

• 1 cup cashew butter (see notes)
• 5 medjool dates (pits removed and soaked in water for 30 minutes)
• 2 T water
• 1 tsp ground vanilla beans or vanilla extract
• 1/4 tsp sea salt
• 1/4 tsp baking powder
• 1/4 cup dark chocolate chips

Directions

• Preheat oven to 350.
• Drain the dates in the water.
• In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
• In a food processor , mix the cashew butter, vanilla and baking powder together.
• Add the caramel to the cashew butter mixture and pulse a few times.
• Lastly add the chocolate chips and pulse a few more times.
• Drop cookies onto a lined baking sheet . I used a cookie scoop and got 9 cookies.
• Bake for 9-10 minutes.
• Wait until the cookies are completely cooled before removing them from the baking sheet.
• Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer.