- 8
- 5 mins
- 15 mins
Ingredients
- 1 cup cashew butter (see notes)
- 5 medjool dates (pits removed and soaked in water for 30 minutes)
- 2 T water
- 1 tsp ground vanilla beans or vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/4 cup dark chocolate chips
Preparation
Step 1
Preheat oven to 350.
Drain the dates in the water.
In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
In a food processor, mix the cashew butter, vanilla and baking powder together.
Add the caramel to the cashew butter mixture and pulse a few times.
Lastly add the chocolate chips and pulse a few more times.
Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
Bake for 9-10 minutes.
Wait until the cookies are completely cooled before removing them from the baking sheet.
Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer.
**You can buy cashew butter at the store, but you can also make it yourself in a food processor or high powered blender. Just take 2 cups raw cashew pieces and blend them for 5 minutes. Feel free to use another nut butter or even sunflower butter in place of the cashew butter, but keep in mind it may alter the flavor slightly.