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Dairy Free Recipes
> Vegan Cashew Nut Drop Cookies
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
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).