These Dulce de Leche Cashew Cookies are quick and easy to make in just about 30 minutes. They're a delicious crunchy thumbprint cookies filled with the best homemade caramel made without refined sugar. This recipe is Paleo, gluten-free and grain-free.
Bring the water and coconut sugar to a boil stirring the mixture constantly.
Add the coconut milk, vanilla and salt and cook for about 10 minutes over medium heat, stirring constantly so that it doesn't burn. The mixture will start to thicken and turn darker in color.
Allow mixture to cool, then refrigerate for 30 minutes before filling each cookie.
Cookies:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a food processor, pulse ½ cup cashews until you get a fine flour like consistency.
Coarsely chop the remaining ¼ cup cashews and set aside.
In a large bowl, mix together the cashew flour, almond flour, coconut sugar, arrowroot powder and salt.
In a separate bowl, whisk together the egg, butter and vanilla using a hand or electrical mixer.
Mix wet and dry ingredients together using a rubber spatula then freeze dough for 20 minutes.
Roll chilled dough into balls using about 1 ½ tablespoons of dough per ball (I use a medium cookie scoop).
Roll each ball in the chopped cashews.
Using the back of a teaspoon or your thumb, press a thumbprint into the center of each ball.
Bake cookies until the bottom and edges start to turn brown, approximately 15 minutes.
Immediately after you remove the cookies from the oven, press the center of each cookie once again, then allow cookies to cool on a wire rack.
Fill each cookie with dulce de leche and serve.
Notes
Don't be alarmed if your cookies look oily. The butter will dry out as the cookies cool. This is what makes the cookies so moist and flavorful.