Flourless Salted Caramel Chocolate Chip Cookies

There is nothing we love more than a good dessert. Actually, I take that back, there is nothing we love more than a healthier, delicious dessert. When we discovered this recipe (crafted by Onnit’s Brenda Gregory) we thought it would be a crime not to share it with you!

1 cup of ONNIT’s Walnut Almond Cashew Trilogy Butter
5 medjool dates, pits removed and soaked in water for 30 minutes.
2 tbsp water.
1 tsp ground vanilla beans or vanilla extract.
1/4 tsp sea salt.
1/4 tsp baking powder.
1/4 cup dark chocolate chips.

Preheat oven to 350.
Drain the dates in the water.
In a small blender combine the dates, sea salt, and 2 tbsp new water and mix until a caramel starts to form. If you need to add a little extra water, that is okay.
In a food processor, mix the cashew butter, vanilla, and baking powder together.
Add the caramel to the cashew butter mixture and pulse a few times.
Lastly, add the chocolate chips and pulse a few more times.
Drop cookies onto a lined baking sheet. I used a cookie scoop and got 9 cookies.
Bake for 9-10 minutes.
Wait until the cookies are completely cooled before removing them from the baking sheet.
Store cookies in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer

If you haven’t purchased your jar of Walnut Almond Cashew Trilogy Butter you can do it through this link for 10% off!


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