Vegan Cashew Nut Drop Cookies

Ingredients

• 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

Method

• 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.

Cookie:

• 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).