GF, Vegan Friendly, Refined Sugar-Free
Essentially a creamy cashew cookie with a butterscotch drizzle. This all started because I went to make my TWIX cookies and forgot I didn’t have dates. Trying to replicate the date caramel I used cashew butter instead and realized it actually tasted more like butterscotch than caramel, and thus a new recipe flavor was born!
Step One: Butterscotch Drizzle
1/4 cup creamy cashew butter (cashews only ingredient)
1/4 maple syrup
1/4 cup melted coconut oil
1 tsp sea salt
Heat over the stovetop until melted. Let cool while cookies are baking & place sauce in the fridge to harden until it is thick enough to put in an icing bag to make the drizzle. Aprroximantly 10 minutes in the fridge after cooling.
Step two: Cashew Butter Cookies
1/4 cup organic cashew butter (cashew butter only ingredient)
1/4 cup soft coconut oil (soft not melted, refined may mix better if you don’t have a mixer)
1/3 cup maple syrup
1 tsp pure vanilla extract
1 cup almond flour (fine)
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
Preheat the oven to 330 degrees F
Mix wet and dry ingredients in separate bowls. Make sure when you mix the wet ingredients you really mix the coconut oil well. This may take a few minutes to get it mixed in completely.
Next, mix dry into wet and mix together again until completely mixed and no clumps.
Place dough in the refrigerator for 10 minutes then use hands to roll into 12 flat balls (thick cookie shapes because they will grow during the baking process by an inch)
Place flattened balls on a cookie sheet about 2 inches apart
Bake for 12 minutes.
Let cool and add the butterscotch drizzle
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