Flourless Salted Caramel Chocolate Chip Cookies

Melissa King Healthy Cookies, Recipes

Omg!  You guys!  These flourless salted caramel cookies are amazing!  I know I have said that with my 4 ingredient flourless chocolate cookies and my flourless chocolate chip cookies as well.  These flourless salted caramel chocolate chip cookies take it to the next level.  Can you believe they have zero added sugar?

 

Salted Caramel Chocolate Chip Cookies - My Whole Food Life

 

Yes you heard that right.   No added sugar.  You see, these cookies are naturally sweetened with dates. These salted caramel chocolate chip cookies are also vegan, gluten free and grain free.

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Flourless Salted Caramel Chocolate Chip Cookies

Flourless Salted Caramel Chocolate Chip Cookies

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Prep Time 5 min Cook Time PT9-10M Serves 8 cookies     adjust servings

You will never guess these cookies are flourless with no added sugar!

Ingredients

Instructions

  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 . I used a cookie scoop and got 9 cookies.
  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.

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Recipe Notes

**You can buy cashew butter at the store, but you can also make it yourself in a food processor or high powered blender. Just take 2 cups raw cashew pieces and blend them for 5 minutes. Feel free to use another nut butter or even sunflower butter in place of the cashew butter, but keep in mind it may alter the flavor slightly.

 

Salted Caramel Chocolate Chip Cookies - My Whole Food Life P

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197 thoughts to “Flourless Salted Caramel Chocolate Chip Cookies”

  1. Could these be made with peanut butter or almond butter? They look awesome, and I have some medjool dates in the pantry just waiting to be used. :)
    Reply
  2. Ahh ANOTHER one! I haven't had the chance to make either of the first two yet! Now I'm going to have to DECIDE between them - and this one might just have to be first:D I love salty-sweet combinations, have just the right amount of dates to hand and so, so curious about these nut-based cookies, I've never had a "flourless" cookie that wasn't based either on oats or chickpeas... Argh the curiosity. If only I didn't have to wait till June to have access to a full-powered food processor! Although I do have a powerful hand blender, maybe if I soaked the cashews overnight...? Don't want to hurt it though xD
    Reply
  3. Wow! These are so yummy. All I had for nut butter was about a half a cup of walnut/cashew butter. So I used that and threw in 1 cup pecans. The pecans didn't get completely mashed into a butter but that made the cookies crunchy. I love how easy all of your recipes are! Thank you!
    Reply
    2. Can u use raisins instead of dates cause a lot if gluten free products are exspensive and I think I can use regular peanut butter cause it's less expensive then almonds
      Reply
      1. You might be able to? I haven't tried to say for sure. If you try, please let me know the results so I can tell others.
        Reply
      2. You might try subbing 1/4 to 1/2 cup of raisins. I've done 1.5 cups for 15 dates in a bar recipe before. Doing PB will make it taste a lot like that, but definitely doable! You could even make your own with unsalted peanuts, give it a nicer flavor maybe. :)
        Reply
      3. Hi Bobbi ... I too struggle to afford medjool dates (much as I love them). I have found buying the cheaper, plain old dried dates, and soaking them in hot water (from the jug just after it has boiled) for 15-30 mins, and then draining well before using, has worked well for me. For this recipe I used 3/4 cup of dried dates and it worked perfectly. :)
        Reply
  5. Seriously? I made 2 batches of the other flour less choco chip cookies over the weekend bc the first batch didn't last an hour. And they r so healthy, I think they can even be a breakfast cookie. Now I will make thus one after work. You are the absolute best. I said a prayer if gratitude for you yesterday. Seriously, that's how much you have helped our family. Thank you sooooo much for your wisdom, your generosity and your love of the same exact foods I love!
    Reply
  7. What a wonderful idea, Melissa! I've used dates to make energy balls but cookies? Brilliant. Can't wait to try this! I have almond butter (lots and lots of it) so that's what I'm going to use ;). I'm guessing your adorable daughters devoured these?
    Reply
  9. I've seen lots of great recipes in my quest to discover inspiration for a clean eating challenge, but this one really takes it by storm! I love using dates to sweeten my desserts--totally featuring this in my link roundup on Friday :) thanks for sharing!
    Reply
  10. No sugar or flour!! These look amazing, and I have a huge tub of cashew butter that I've barely dented. Can't wait to make these when I get back to England :D
    Reply
  11. These were so tasty! I took them to hip hop class and everyone loved them! Made them small so I think I got 11. Do you by chance know the calories?
    Reply
    1. So glad you liked them! I'm sorry, I don't know the calories, but you can probably figure them out by using www.caloriecount.com.
      Reply
  12. Hi, Melissa! So excited about this recipe! I only have 3 date brownies left (they've been amazing!) and these cookies are next. Will my vitamix handle making cashew butter? We are new in our relationship and I don't want to be too demanding of it. Lol. It handled blending the dates for the brownies, but complained a teeny bit once it thickened up. Thank you. :)
    Reply
        1. That's exactly what I did. Double batch for 2 cups cashew butter took about 25 minutes to cream up. Definitely a food processor task for making cashew butter. Totally worth the time & effort. :)
          Reply
      1. Melissa, I'm a new Vitamix owner and according to the company you can make almond butter or peanut butter or even a chocolate spread (like Nutella). Haven't tried it yet, but it's on my list with all the good recipes you have on here!
        Reply
  17. I'm not sure you can really say this is "no sugar added", even if you are trying to play off the idea that you didn't say "no sugar". Caramel is essentially concentrated sugar, even caramel from dates. The sugar from the date process used is likely only a bit better than cane sugar because it may have a higher percentage of glucose sugar, rather than the worse fructose and sucrose, but it is still largely fructose sugar (most fruits are), which is fairly identical to sucrose in how the body responds to it. Date's typically aren't so bad for all the sugar they contain because they also have high amounts of fiber, but the process to make them into caramel reduces a lot of that fiber. So, calling a caramel cookie "no sugar added" because you used a different kind of sugar than usual for the caramel and the caramel is one of the main ingredients is kinda like calling a sugar cookie "no sugar added" because you used high fructose corn syrup as the main sugar component. It's rather misleading.
    Reply
    1. I'm confused. How does blending dates up reduce the fiber content? Nothing is removed, just blended. Also, in the recipe creating world, using the wording "no sugar added" is essentially saying that fruit is used as the source of sweetness. Go look at other recipes and you will see that many that make this claim use bananas or dates mostly. I definitely understand about avoiding fructose, but for those that are super worried about that, you might just have to move along and find another recipe. No need to get all irritated because wording was used that you don't agree with.
      Reply
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  20. Made these! Totally the bomb-diggety! Thanks again, Melissa! Make sure to layer parchment between cookies before storing in the fridge...or you have a giant cookie bolder. Not necessarily a bad thing. ;)
    Reply
      1. Anticipating they're glorious goodness (after the amazing date brownies and mounds bites) I made a double batch. :)
        Reply

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