Vegan Cashew Nut Drop Cookies


  • 200g Killinchy Gold Salted Caramel & Cashew Oat Frozen Dessert, softened
  • 180g all-purpose flour
  • 140g icing sugar
  • 100g salted cashew nuts
  • 80g Harraway’s Rolled Oats
  • 30g coconut oil
  • 1 tsp vanilla extract
  • 70g maple syrup
  • 50g coconut oil, melted
  • 40g almond butter
  • 1 tsp salt
  • 150g salted cashew nuts, chopped
  • Salt, optional


  • Preheat oven to 180C and line two baking trays with baking sheets, set aside.
  • Combine Harraway's Rolled Oats and cashew nuts in a food processor, blend until small crumbs form.


  • In a mixer, beat Killinchy Gold Salted Caramel & Cashew Oat Frozen Dessert and coconut oil until smooth and creamy.
  • Add all-purpose flour, icing sugar and vanilla extract, beat until combined.
  • Add oat and cashew powder mix to wet mixture, a thick cookie dough will form.
  • Cover the cookie dough and chill in refrigerator for 20 minutes.
  • Roll cookie dough into balls, approximately 1 tablespoon.
  • Place balls 3-4cm apart. Bake cookies for about 12-15 minutes, until golden brown on the bottom edges and just barely brown on the top.
  • Allow to cool on wire rack for 30 minutes.

Salted Caramel Topping:

  • While cookies are cooling down, make the salted caramel topping.
  • Melt coconut oil and maple syrup together.
  • The whisk in the almond butter and salt until smooth and uniform.

Putting it together:

  • When cookies have cooled down, dollop a spoonful of salted caramel sauce on top of the cookies.
  • Garnish with chopped cashew nuts (and extra salt if needed).
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