About the Recipe
Ingredients
Cookies:
2½ cups raw cashews or 50/50 almonds + pecans
¼ cup coconut flour
2 tbsp collagen powder or plant protein powder
2 tbsp coconut sugar
¼ cup pure maple syrup
½ cup melted coconut oil
1½ tsp vanilla essence
1½ tsp baking soda
Simple Salted Caramel Sauce
1 tin coconut milk or coconut cream
½ cup coconut sugar
1 tsp vanilla essence
Preparation
Preheat oven to 180°C and line a baking tray.
Blitz nuts in a food processor until they resemble coarse flour.
Add coconut flour, collagen or protein powder, coconut sugar, and baking soda. Pulse to combine.
Add maple syrup, melted coconut oil, and vanilla. Blend until a thick cookie dough forms.
Scoop dough, lightly flatten, and place on tray (Bluey cookie cutter optional :P )
Bake for 16–20 minutes until lightly golden. Cool completely.
Salted caramel:
Add coconut milk, coconut sugar, and vanilla to a saucepan.
Simmer gently 10–15 minutes, stirring, until thickened and glossy. Cool to thicken further.
🍨 How to Serve (3 Ways):
1️⃣ As Is
Eat the cookies just as they are: soft, chewy, not-too-sweet perfection 🤎
2️⃣ Salted Caramel Cookie Overnight Oats
Layer 1 crumbled cookie
¼ cup oats
1 tbsp chia seeds
1 tbsp psyllium husk
2 tbsp collagen powder
Cover with water
Top with 3 tbsp coconut yoghurt
Finish with ½ crumbled cookie
Optional: drizzle salted caramel sauce
3️⃣ Ice Cream Cake (like a Golden Gaytime)
Blitz 200 g cookies into crumbs
Mix with ⅓ cup melted coconut oil
Press into a lined cake tin
Top with 1 L ice cream of choice
(I love Coyo or pana salted caramel)
Finish with 1–2 crumbled cookies and salted caramel drizzle
Freeze until firm, then slice