Dec 10, 2013

Cashew Caramel Sandwich Cookies with Homemade Vegan Caramel

Christmas Cookies: Day 2.

I would put money on it that you’ve never had a cookie like this! Cashews make up the better part of these unique cookies. It’s the sandwich cookie apex… the pinnacle of divine, crumbly goodness… decadent homemade vegan caramel oozing out the sides with every amazing bite.

Surprisingly there aren’t many ingredients in this recipe. It’s fun to make, too! If you have kids around have them help!


~ for the cookie dough

  • 1 cup raw cashews
  • 1 cup all-purpose gluten-free flour (or any flour you prefer)
  • ½ tsp baking powder
  • 1 TBS ground flax + 3 TBS water (I used golden flax seeds for a prettier cookie)
  • 3 TBS pure maple syrup
  • ¼ cup raw cashew butter

~ for the caramel

  • 10 medjool dates, pitted and chopped
  • ½ cup raw cashews
  • ½ cup unsweetened, non-dairy milk (I used soy)
  • 2 tsp pure vanilla extract
the cashews after processing
cutting out the cookies
ready for baking!
yummy cashew-date caramel!


  1. For the caramel, soak the cashews and the dates in the milk with the vanilla for about 4 hours, then place it all into a high-powered blender and blend until smooth, scraping down the sides as needed. Set aside.
  2. Mix the ground flax with the water and set aside.
  3. Preheat oven to 350° F.
  4. Line a cookie sheet with parchment paper.
  5. For the cookie dough, place the cashews into a food processor and whirl until a crumbly flour is achieved. It will look a bit like parmesan cheese (doesn’t have to be super fine).
  6. Add the flour and baking powder and pulse to combine.
  7. Mix the cashew butter and maple syrup with the flax mixture.
  8. With the food processor running, add this to the dry ingredients until the mixture forms a dough.
  9. Turn the dough out onto a clean surface. Press it together well and then roll it out in between two sheets of plastic wrap until it’s about ¼” thick.
  10. Cut the cookies however you like. I had these adorable little mini tart tins that I used for a fancy edge but any kind of cookie cutter will work, just make sure they’re not too big. Mine were about 2″ wide.
  11. Gather the dough back together after each cutting to roll and cut again.
  12. Bake the cookies for 12-15 minutes until they have just a slight amount of color on them. NOTE: You don’t have to leave a lot of room between the cookies—they don’t spread much when baking.
  13. Let cool completely.
  14. Place 1-1½ teaspoons of caramel in between two cookies (using the bottoms of the cookies as the insides). You will have extra caramel (it would be too hard to try to blend the small amount needed for the recipe). Oh, that’s too bad, isn’t it? This stuff is so yummy you can eat it plain! Have it on oatmeal, on ice cream or anything you like.
  15. Refrigerate the cookies and the caramel to store.

Makes 18 sandwich cookies. Enjoy!

Healthy cookie trails,

7 responses to “Cashew Caramel Sandwich Cookies with Homemade Vegan Caramel”

  1. marfigs says:

    This looks *ridiculously* tasty! Seriously, that picture of the date caramel has convinced me that this cookie needs to happen this week. What a wonderful recipe 😀

  2. Helyn says:

    Thanks! Let me know how you like them! 🙂

  3. I have two food items that I am, admittedly so, still craving but gave up when I decided to eliminate all junk food. The first is caramel. As a kid I gobbled up caramel ice cream. When Helyn told me the ingredients in the caramel in these cookies, I was astonished that they could possibly taste like caramel. Well they do. And it's caramel heaven. If you're a caramel lover like I am you'll want to make extra of the caramel to take a spoonful now and then out of the fridge. And! The caramel is complimented perfectly by the outside layers which are crunchy and soft at the same time. I don't know how she does it but she does.

  4. Kaela says:

    I'd love to try these, they look delicious! I only have almond flour on hand, do you think that would work well?

  5. Helyn says:

    Hi Kaela! Unfortunately, this is one of those recipes that won't do well with many substitutions. The consistency of the cookie is critical and I'm not sure about subbing with almond flour. I haven't tried it. You're welcome to do so, but I can't guarantee the outcome! Thanks for your comment!

  6. Kaela says:

    Thanks Helyn! These are delicious! I ended up making two batches; one with almond flour and one with all purpose GF flour. They both turned out terrific! I subbed date paste for the maple syrup in both batches and because of this I added 1/2 to 1 T of almond milk to get the batter to come together. I did have to let the batch with the almond flour sit for a few hours before rolling it out. I will definitely be making these again! Thanks again!

  7. Helyn says:

    Oh, yay! I'm so glad you enjoyed them, Kaela. You are resourceful and creative in the kitchen, that's for sure! :))

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