Soft-Baked Cashew Butter White Chocolate Chunk Cookies With Coconut Sugar Caramel Topping

Cashews + white chocolate + caramel is seriously the best combination! They’re soft, gooey, perfectly sweet, a little salty and just overall delicious.

Makes 24 cookies

Ingredients:

For the cookies:
1/2 cup unsalted butter, melted
2/3 cup cashew butter, unsalted
1 1/2 cup coconut sugar or light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup white chocolate chunks or chips
1/2 cup chopped cashews

For the caramel topping:
1 cup coconut sugar or light brown sugar
1/2 cup butter
1/4 cup cashew milk or milk of choice
1 1/4 cup powdered sugar, sifted
sprinkles (optional)
shredded coconut (optional)

Instructions:
1. Preheat oven to 350 and line baking tray with parchment.
2. In a large bowl, mix melted butter, cashew butter and sugar. Add the vanilla and egg and mix until combined.
3. Sift flour, baking soda, salt and cinnamon into the wet ingredients and mix.
4. Fold in chocolate and cashews.
5. Roll into 1 1/2 inch balls and bake for 10-12 minutes.
6. Meanwhile, prepare the caramel. Combine sugar, butter and milk in a saucepan. Cook and stir over medium heat and bring to a slight boil. Let boil for a minute, stirring constantly, and remove from heat. Whisk in powdered sugar until smooth. Refrigerate for about 15 minutes or until it’s thick enough for spreading.
7. Let cookies cool and spread on caramel with a knife or spoon. Top with sprinkles and/or coconut.
8. Note: cookies are delicate and best served after cooling for at least a few hours. You can also pop them in the freezer/fridge to firm them up.