• 180g all-purpose flour
• 140g icing sugar
• 100g salted cashew nuts
• 80g Harraways 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 Harraways Rolled Oats and cashew nuts in a food processor, blend until small crumbs form.
In a mixer, beat Killinchy Gold DAIRY FREE 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 nut mix to wet mixture. Stir to combine into a thick cookie dough.
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.
3. Salted Caramel Topping:
While cookies are cooling down, make the salted caramel topping.
Melt coconut oil and maple syrup together.
Then whisk in the almond butter and salt until smooth and uniform.
4. 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).