Flourless Salted Caramel Cookies

• 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
• 14 teaspoon sea salt
• 14 teaspoon baking powder
• 14 cup dark chocolate, chip

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

smooth cashew butter, dates, water, ground vanilla beans, salt, baking powder, dark chocolate

Taken from www.food.com/recipe/flourless-salted-caramel-cookies-516017 (may not work)