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”

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  4. Am I missing the caramel on the Ingredient list? I don't see it and no one has mentioned it yet. How much and what kind do you use? I try to avoid sugar and generally speaking caramel is all sugar. Thanks.
    Reply
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  6. This is a silly question but I want to make sure I get it right. When making the cashew butter, what speed is the food processor going at? Ta.
    Reply
      1. So I got around to making these today and making my own cashew butter. Oops I didn't wait for the butter to cool so my choc chips melted... I'm sure they will still taste great though! Note for next time...wait until the butter cools!
        Reply
  7. Hi Melissa, I made the flourless salted caramel choco chip cookies, they are very delicious, but mine came out greasy. I did follow the recipe exactly with store bought cashew butter. Can you please advise? Thank you!
    Reply
  8. Can dried figs ever replace dates in recipes such as this one? I am having a hard time finding dates in the grocery stores in my area (including Trader Joe's).
    Reply
  9. When I made these cookies I had to add chia seeds into my food processor to thicken up the mixture. I also completely blended the chocolate chips with the rest of it. Let me tell you, that's some delicious baking.
    Reply
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  15. These are definitely the most expensive cookies I ever made. The can of cashews and 1/2 pack of dates were $10.50. It made ~20 cookies. I didn't have cashew butter so I processed unsalted cashews. I have a 1500 Watt Ninja and it took at least 10 minutes to get the nuts to a butter stage. One gal online said it took her 20 minutes. Also, it gets very hot (even allowing your processor breaks-which you should). I waited about 15 minutes after processing to add in the rest of the ingredients. The dough felt just a little warm to touch but I used miniature chocolate chips and they immediately melted right into the dough. (Silly me.) I think waiting longer for the cashew butter to cool and using larger chocolate chips would have been much better. The first batch is out of the oven now. They are moist/greasy with a grainy texture. Flavor is ok. They fall apart and look nothing like the pretty picture. Sigh. If I decide to spend the money to try these again, I will definitely use store bought cashew butter.
    Reply
    1. Sorry you had issues with the recipe. :( Maybe the Ninja didn't grind the cashews enough and that is why the texture is grainy? As for them falling apart, did you let them cool completely before picking them off the pan? They will fall apart if they are still warm.
      Reply
  16. Yes, they are holding shape better now that they are completely cool. I was so anxious to try them (warm chocolate chip cookies are the best!) that I forgot the falling apart was normal for warm cookies! They are still not very good this morning and I am convinced it has to do with the homemade cashew butter. Maybe it did need to go much longer in the processor. I have 1/2 tub of dates left and I do have a tub of almond butter in the cabinet so I may give it another try. I'd love to get some that look as yummy as yours do! Thanks for your advice and wonderful blog!
    Reply
  17. This recipe looked so delicious and simple, I had to try it. But.... I had a couple issues. I didn't know how much 5 medjool dates would translate to with "regular" dried dates, so I soaked a few of them (maybe 6?). They were maybe 1"x2" in size. And the much more sad issue was that once I added the date "caramel" to my beautiful creamy nut butter. In the food chopper it all went and whirled around, but the whole thing got very loose and looked rather watery (turns out it was oily). I pressed on with the chocolate chips and then compressed the dough into a 1 TB spoon and gingerly turned that out onto my cookie sheet... I thought "maybe this is how it's supposed to be!" But I think something didn't go right, because when I pulled the pan out of the oven, each cookie was surrounded by little bits of itself, and even after cooling, the cookies are extremely crumbly. I wonder if I missed a line in the recipe that involved an egg?? They're delicious, but the texture just doesn't seem to match what your photos suggest... Please let me know what I did wrong! Thanks!
    Reply
    1. I am sorry that happened. I never use egg in this recipe. When you added the caramel, did you only pulse it a couple times? That is what I did. Also, did you use store bought cashew butter or homemade? I used a cookie scoop to form mine so maybe that is why they came out different shaped from yours? I am sorry it did not turn out for you. :(
      Reply
      1. Well, maybe I over-mixed after adding the "caramel." I don't have an actual food processor - I'm using a food chopper that has maybe a 3-cup capacity... In my enthusiasm to make sure it was adequately mixed, perhaps I processed too much? I also didn't have enough cashew butter so I added almond butter to make up the difference. I'm sure that altered the results somewhat as well. Oh well, I'll maybe give it another go sometime when I can borrow a *real* food processor and have a lot of cashew butter (or cashews) lying about. Thanks for replying to my comment! Cheers!
        Reply
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  19. I see that so many of your recipes have these medjool dates. I am a broke college student and just really can't afford them but there's so many recipes I want to try that include them. Can I use regular dates a substitute for the medjool dates in this and other recipes? If so, is there a specific kind to buy? Thanks in advance!
    Reply
  20. Another genius recipe! These were delicious, my husband devoured them off the baking sheet. I made the cashew butter first so they took awhile to make, but worth all the work. Thanks for having such wonderful recipes that are wholesome and sweet tooth satisfying at the same time!
    Reply

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