Caromel Cashew Cookies

Recipe & images by Victoria Purdon

Makes 8 cookies

1/4 cup caromel cashew butter
1 flax egg (1 tbsp flax + 3 tbsp water. Mix & let sit for 10 mins in fridge before use)
1/2 cup coconut sugar
4 tbsp almond milk
1 1/4 cup oat flour
1/2 tsp baking soda

Mix all ingredients in a bowl. Should be a stiff but wet mixture. Coat hands in a neutral oil so the batter doesn’t stick to your hands, and roll into ping pong sized balls. Flatten and cook at 180 degrees for 15 minutes

Optional: dip in melted chocolate or nut butter, with some sea salt, and put in the fridge to cool.

Store in container for 3-5 days. Or keep in freezer for 2 weeks. Enjoy!