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Salted Caramel Cashew Cookie

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    155 per serving



  • 20g unsalted butter (or coconut oil)
  • 15ml maple syrup
  • 15g cashew butter
  • Pinch of salt


  • 7g unsalted butter (or coconut oil), softened
  • 40ml maple syrup
  • 70g cashew butter
  • 1 tsp salted caramel flavouring
  • 70g porridge oats
  • 25g ground almonds

    Cooking Directions

    1. In a small sauce pan, add the caramel ingredients and melt together on a low heat. Bring to the boil for 1 minute, stirring continuously. Take off the heat and poor into a small bowl. Allow to cool slightly then place in the freezer to set for 30 minutes.

    2. Line a baking sheet with parchment and preheat oven to 170.

    3. Add all the cookie ingredients to large bowl, and mix until a thick, sticky batter forms.

    4. Divide the batter into 8 equal size balls.

    5. Carefully cut the frozen caramel into 8 chunks.

    6. Using your thumb, making a hole in each ball and place a caramel piece in the centre. Using your hand, flatten into a disc shape, allowing some of the caramel to still be visible and place onto the baking sheet.

    7. Bake for 8 minutes, until slightly golden and gooey.

    8. Allow to cool for a couple of minutes before transferring to a wire wrack to cool completely.