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Almond and Cashew Caramel Christmas Cookies

2 min read time Dec 18, 2023

Description

Description

This holiday season, what better way to celebrate than to enjoy these delicious caramel almond cookies, they’re a great treat that’s not too sweet and pairs perfectly with tea or coffee.

We used our Z Natural Foods organic raw almonds to make the almond flour that was needed for the cookies. To make the almond flour, simply add the almonds to a food processor or blender and pulse until the almonds are broken down into a powder.

We also used our organic coconut milk powder which is great to make the coconut caramel sauce (dulce de leche) a perfect consistency. This also makes the cookies dairy-free and you can swap the eggs for “flax eggs” by grinding up our organic flax seeds into flax seed meal if you want to make the cookies vegan.

These cashew cookies are soft and moist, we added cashews on top which give the cookies an excellent crunch. The coconut caramel sauce only needs a few ingredients and can be added to your favorite desserts to give them a perfectly sweet touch.

Ingredients:

Coconut Milk:

1 cup organic coconut milk powder
¼ cup Water

Coconut Milk Caramel:

4 tbsp. water
½ cup organic coconut sugar
2 tsp vanilla extract
A pinch of gourmet fine Himalayan salt

Cookies:

2 cups organic cashew milk powder
2 cup almond flour (made with Z Natural Foods organic raw almonds)
½ cup organic coconut palm sugar
2 eggs
6 tbsp. butter
1 tsp vanilla extract
¼ cup organic raw cashews - finely chopped
¼ cup organic raw cashews - halves for decorating cookies

Directions:

Coconut milk caramel:

In a small bowl, mix coconut milk powder and water, mix well and make coconut milk.
In a medium pan bring 4 tbsp. water and coconut palm sugar to a boil stirring the mixture constantly.
Add the coconut milk, vanilla and salt and cook for about 5 minutes over medium heat, stirring constantly so that it doesn’t burn. The mixture will start to thicken and turn darker in color.
Allow the mixture to cool, then refrigerate for 30 minutes before filling each cookie.

Cookies:

Preheat the oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, mix together the cashew milk powder, almond flour, chopped cashew, and coconut sugar.
In a separate bowl, whisk together the egg, butter and vanilla using a hand mixer.
Mix wet and dry ingredients together using a rubber spatula then freeze dough for 20 minutes.
Roll chilled dough into balls using about 1 ½ tablespoons of dough per ball.
Using the back of a teaspoon or your thumb, press a thumbprint into the center of each ball.
Bake cookies until the bottom and edges start to turn brown, approximately 15 minutes. Immediately after you remove the cookies from the oven press the center of each cookie once again, then allow cookies to cool on a wire rack.
Fill each cookie with coconut milk caramel, add a cashew half on top.
Enjoy!