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Surprisingly there aren’t many ingredients in this recipe. It’s fun to make, too! If you have kids around have them help!

Cashew Caramel Sandwich Cookies With Homemade Caramel [Vegan]

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Cooking Time


Ingredients You Need for Cashew Caramel Sandwich Cookies With Homemade Caramel [Vegan]

For the cookie dough
  • 1 cup raw cashews
  • 1 cup all-purpose gluten-free flour (or any flour you prefer)
  • 1/2 teapsoon baking powder
  • 1 tablespoons ground flax + 3 tablespoons water
  • 3 tablespoons pure maple syrup
  • 1/4 cup raw cashew butter

For the caramel

  • 10 medjool dates, pitted and chopped
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened, non-dairy milk (I used soy)
  • 2 teaspoons pure vanilla extract

How to Prepare Cashew Caramel Sandwich Cookies With Homemade Caramel [Vegan]

  1. For the caramel, soak the cashews and the dates in the milk with the vanilla for about 4 hours, then place it all into a high-powered blender and blend until smooth, scraping down the sides as needed. Set aside.
  2. Mix the ground flax with the water and set aside.
  3. Preheat oven to 350° F.
  4. Line a cookie sheet with parchment paper.
  5. For the cookie dough, place the cashews into a food processor and whirl until a crumbly flour is achieved. It will look a bit like parmesan cheese (doesn’t have to be super fine).
  6. Add the flour and baking powder and pulse to combine.
  7. Mix the cashew butter and maple syrup with the flax mixture.
  8. With the food processor running, add this to the dry ingredients until the mixture forms a dough.
  9. Turn the dough out onto a clean surface. Press it together well and then roll it out in between two sheets of plastic wrap until it’s about ¼” thick.
  10. Cut the cookies however you like. I had these adorable little mini tart tins that I used for a fancy edge but any kind of cookie cutter will work, just make sure they’re not too big. Mine were about 2″ wide.
  11. Gather the dough back together after each cutting to roll and cut again.
  12. Bake the cookies for 12-15 minutes until they have just a slight amount of color on them. NOTE: You don’t have to leave a lot of room between the cookies—they don’t spread much when baking.
  13. Let cool completely.
  14. Place 1-1½ teaspoons of caramel in between two cookies (using the bottoms of the cookies as the insides). You will have extra caramel (it would be too hard to try to blend the small amount needed for the recipe). Oh, that’s too bad, isn’t it? This stuff is so yummy you can eat it plain! Have it on oatmeal, on ice cream or anything you like.
  15. Refrigerate the cookies and the caramel to store.
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