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Vegan Salted Caramel Pecan Cookies!

There’s one thing about baking that may make anyone really feel like a home goddess. Donning an apron and filling your private home with the scrumptious aroma of one thing freshly baked is a nostalgic and therapeutic expertise. When you would possibly count on baked items to incorporate an inventory of indulgent and guilt-laden components, we’re completely happy to say this simply isn’t the case. These delicious salted caramel, pecan cookies are vegan and so they make use of some spectacular sugar alternate options. They’re straightforward to whip up and so they’re the proper accompaniment to your afternoon tea!

Elements:
2 cups uncooked cashews
1/four cup coconut flour
half of teaspoon sea salt
1 half of teaspoons baking soda
2 tablespoons coconut sugar
1/four cup pure maple syrup
half of cup ghee or coconut oil, melted
1 half of teaspoons pure vanilla extract
half of cup pecans chopped
1/four cup pecans chopped, for topping
flaked sea salt for topping

Caramel Sauce (makes about 1 half of cups)
1 cup pure maple syrup
1/four cup coconut sugar
half of cup canned coconut milk
1 tablespoon pure vanilla extract
2 tablespoons coconut oil
half of teaspoon sea salt

Technique:

Pulse the uncooked cashews in a meals processor or high-speed blender, till they resemble a rough flour. This could take about 1 minute. Make sure to not flip the combination into cashew butter. Watch the feel intently.

Add the remainder of the dry components and pulse a number of extra instances, till the whole lot has been nicely mixed.
Add the moist components to the meals processor and provides it a number of extra pulses. Switch to a bowl and stir within the chopped pecans.

Switch the bowl to the fridge for 20 minutes and preheat the oven to 350 levels Fahrenheit. Line a baking sheet with parchment paper. Press down very, very flippantly to flatten – be aware that the cookies gained’t unfold very a lot, so press them right down to the thickness you favor.

Sprinkle with the remainder of the chopped pecans on high and flaked sea salt. Bake for 16-20 minutes. Once they start turning golden brown across the edges, they’re all accomplished. High off with caramel sauce and revel in!

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