Paleo Cashew Caramel Stuffed Cookies

Another series of PULP NON-FICTION! AKA: baking with almond pulp left over from making homemade almond milk.

I present to you cashew caramel stuffed cookies. These cookies are stuffed with creamy cashew caramel then drizzled with chocolate and topped with a dollop of cashew caramel. If you are looking for a way to use almond pulp left over from making homemade almond milk, I recommend giving this recipe a go!

DISCLAIMER: I linked my favorite brands in the ingredient list below. If you click on the ingredient, you will be redirected to amazon where you can purchase the exact ingredient I use. The linked ingredients support my website. Thanks in advance for your support if you decide to purchase through the link.

Ingredients:

Filling and topping:
1/2 cup cashew butter
1/3 cup maple syrup
Pinch of sea salt
2 tbsp coconut oil
1 tsp vanilla extract

Cookies:
2 cups almond flour
6 tbsp tapioca flour
2 tbsp coconut flour
1/2 tsp sea salt
1/2 cup ghee
1/2 cup coconut sugar
1/2 cup almond milk
2 tsp vanilla extract

Chocolate drizzle:
1/4 cup chocolate chips (I love enjoy foods brand)
2 tsp coconut oil

Method:

Cashew Caramel:
1. Make the Cashew Caramel by combining all ingredients in a sauce pan over medium-low heat. Whisk until thoroughly combined and then set off to the side to cool.

Cookies:
2. Preheat oven to 350 degree F
3. Combine all of the dry ingredient for the cookies in a medium sized bowl (almond flour through sea salt).
4. Cream together the ghee, coconut sugar, and vanilla extract in another bowl.
5. Add the dry ingredients to the wet ingredients and then add in the almond milk. Mix to combine.
6. Once dough forms, separate the dough in half.
7. Make 3/4 in thick balls out of half of the cookie dough and flatten onto a lined baking sheet, so you end up with round cookie dough disks.
8. Scoop 1 tsp of the cooled cashew caramel into the center of each flattened cookie.
9. Take the other half of the cookie dough and make the same sized disks as you did for the base of the cookie.
10. Cover each cookie dough dolloped with caramel with the remaining cookie dough to envelope the cashew caramel inside the cookie dough. Repeat until all of the cashew caramel dollops are concealed in cookie dough.
11. Bake for about 14 minutes or until golden brown.
12. Let the cookies cool before topping

Topping:
13. Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and then microwave for another 30 seconds. Repeat until chocolate has fully melted and combined with the coconut oil (about 1.5 minutes total).

14. Drizzle the cookies with chocolate and then dollop the remaining cashew caramel on top of the cookies.

Enjoy!