Salted Caramel Pecan Cookies
These Salted Caramel Pecan Cookies come with all of the
deliciousness: raw cashews make up the base, a vegan caramel sauce is drizzled
on top, and there is a boost of collagen for some extra protein and healing
properties. Soft and chewy, gluten free and dairy free.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
- 2 cups raw cashews
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 2 tbsp grassfed gelatin
- 2 tbsp coconut sugar
- 1/4 cup pure maple syrup
- 1/2 cup ghee or coconut oil, melted
- 1 1/2 tsp pure vanilla extract
- 1/2 cup pecans chopped
- 1/4 cup pecans chopped, for topping
- flaked sea salt for topping
Caramel Sauce (makes about 1 1/2 cups)
- 1 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/2 cup canned coconut milk
- 1 tbsp pure vanilla extract
- 2 tbsp coconut oil
- 1/2 tsp sea salt
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
Add the rest of the dry ingredients and pulse a few more times, until everything has been well incorporated.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and stir in the chopped pecans.
Transfer the bowl to the refrigerator for 20 minutes and preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.
Sprinkle with the rest of the chopped pecans on top and flaked sea salt. Bake for 16-20 minutes. When they begin turning golden brown around the edges, they're all done. Top off with caramel sauce and enjoy!
Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.
Once the syrup begins to coat the outside of a spatula or spoon, it's time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.
Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.
Let cool to room temperature, stirring occasionally to keep the fat incorporated. Pour into an airtight glass container and store it in the refrigerator for up to 2 weeks.