Cashew Caramel Cookies Recipe

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Cashew Caramel Cookies
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Minutes

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Sift flour and salt together.
  3. Coarsely chop 1 cup cashews; set aside.
  4. Process remaining 1 1/2 cups cashews in a food processor until finely chopped.
  5. Pour in oil.
  6. Process until mixture is creamy, about 2 minutes.
  7. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes.
  8. Mix in egg and vanilla.
  9. Reduce speed to low; gradually add flour mixture.
  10. Mix in reserved chopped cashews.
  11. Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets.
  12. Bake 6 minutes; gently flatten with a spatula.
  13. Bake until bottoms are just golden, 6 to 7 minutes more.
  14. Let cool completely on sheets on wire racks.
  15. Melt caramels with cream in a small saucepan over low heat, stirring.
  16. Let cool. Using a spoon, drizzle caramel over cookies; let set.
  17. Store airtight in single layers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.56 Kcal (584 kJ)
Calories from fat 57.78 Kcal
% Daily Value*
Total Fat 6.42g 10%
Cholesterol 7.54mg 3%
Sodium 110.45mg 5%
Potassium 80.55mg 2%
Total Carbs 19.1g 6%
Sugars 11.34g 45%
Dietary Fiber 0.46g 2%
Protein 2.48g 5%
Iron 0.7mg 4%
Calcium 18mg 2%
Amount Per 100 g
Calories 438.87 Kcal (1837 kJ)
Calories from fat 181.69 Kcal
% Daily Value*
Total Fat 20.19g 10%
Cholesterol 23.72mg 3%
Sodium 347.32mg 5%
Potassium 253.29mg 2%
Total Carbs 60.08g 6%
Sugars 35.67g 45%
Dietary Fiber 1.44g 2%
Protein 7.81g 5%
Iron 2.2mg 4%
Calcium 56.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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