Flourless Salted Caramel Cookies

I use a small cookie scoop. can use other nuts, 2 cups nuts to make 1 cup nut butter. From MyWholeFoodLife.

• Ready In: 40 mins
• Serves: 23
• Yields: 23 cookies

Ingredients

• 1  cup smooth cashew butter (see notes)
• 5  medjool dates (pits removed and soaked in water for 30 minutes)
• 2  tablespoons water
• 1  teaspoon  ground vanilla beans or 1  teaspoon vanilla extract
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon baking powder
• 1⁄4 cup dark chocolate, chip

Directions

1. Preheat oven to 350.
2. Drain the dates in the water.
3. In a small blender combine the dates, sea salt and 2 T new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
4. In a food processor, mix the cashew butter, vanilla and baking powder together.
5. Add the caramel to the cashew butter mixture and pulse a few times.
6. Lastly add the chocolate chips and pulse a few more times.
7. Drop cookies onto a lined baking sheet.
8. Bake for 9-10 minutes.
9. Wait until the cookies are completely cooled before removing them from the baking sheet.
10. Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer.