cookies with nuts

Mouthwatering and highly addictive, these Salted Caramel Cashew Oatmeal Cookies are soft and chewy cookies filled with chopped cashews, gooey sea salt and white chocolate chips. 

Salted Caramel Cashew Oatmeal Cookies

20 Kraft caramels, unwrapped

milk

unsalted butter

brown sugar

sugar

eggs

vanilla extract

all-purpose Flour

oats

salt, divided

baking soda

cashews

white chocolate chips

Flakey sea salt

In a microwave-safe bowl, combine caramel bites, milk and. Microwave in 45-60 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. Allow the caramel to cool.

Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

As the dough thickens, add the chopped cashews and chocolate chips. Beat a couple of times until they start to incorporate.

Beat in the cooled caramel just until combined.

Pre-scoop the dough using a large cookie scoop and place on a sheet pan. Sprinkle with flakey sea salt. Refrigerate for at least one hour. Remove each batch 10-15 minutes before baking.

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

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Mouthwatering and highly addictive, these Salted Caramel Cashew Oatmeal Cookies are soft and chewy filled with chopped cashews, gooey sea salt and white chocolate chips.

Also known as Russian Tea Cakes or Snowballs, this traditional cookie has gone vegan! Cookie full of a buttery, nutty flavor rolled up in powdered sugar. Perfect for cookie swaps or any holiday occasion, these classic cookies are the best!

Vegan Mexican Wedding Cookies

coconut oil oil

pecans

walnuts

all-purpose flour (spoon & level method)

salt

almond milk

food processor

non stick baking sheet

hand mixer

mixing bowls

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.

Using a hand mixer, beat coconut oil and vanilla until nice and fluffy.

In a food processor, blend walnuts and pecans until fine. Add flour, powdered sugar, and salt and pulse 1-2 times until blended.

Add dry ingredients to wet and blend until combined. The dough will be crumbly yet you should be able to form the balls with your hands. If too dry, add 1/2-1 teaspoon of water or dairy-free milk.

Using a cookie scoop, form round balls and place on the baking sheet.

Bake for 7-10 minutes. Remove from the oven and let cool completely.

Roll cooled cookies in powdered sugar. Can roll them a second time if desired.

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Vegan Mexican Wedding Cookies also known as Russian Tea Cakes or Snowballs. This traditional holiday cookie has gone vegan!

Vegan trail mix cookies are loaded with chocolate chips, mixed nuts, and dried fruit! They are soft and chewy, easy to make, and sweetened with brown sugar. This one bowl dessert recipe is dairy-free, eggless, and can be made gluten-free. Enjoy these fruit and nut cookies in just 30 minutes with simple ingredients!

Vegan Trail Mix Cookies

vegan butter, softened

light brown sugar, packed

tsp vanilla extract

all-purpose flour (or GF flour)

tsp baking soda

tsp baking powder

tsp salt

mixed nuts and fruit

chocolate chips

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Combine vegan butter and brown sugar in a large mixing bowl. Using a handheld electric mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract. Beat together once more to combine.

Add flour, baking soda, baking powder, and salt. Mix together just until the flour is evenly incorporated. Toss in the mixed nuts and fruit, along with the chocolate chips. Stir together.

Scoop the cookie dough into 10-12 balls and transfer to the baking sheet(s). Bake for 11-13 minutes or until the edges are light golden brown. I recommend baking them one sheet at a time on the middle rack in your oven. For soft and chewy cookies, you should remove them while they still appear slightly underbaked and puffy.

Remove cookies from the oven and let them cool on the baking sheet for 5-10 minutes. The cookies will depuff while cooling. Enjoy!

Love this recipe it turned out brilliantly!  The cookies were perfect - crunchy of the outside and chewy on the inside. For anyone wondering I mixed by hand and swapped almond milk for soya milk - it still turned out totally fine. Thank you Kaylie!

Loved this recipe and I recommend using all Cacao Butter with lots of cranberries and adding in some shredded coconut. I also used whole pastry flour (50%) with a mixture of whole and white flour for the rest.

OMG OMG!! you have to make these cookies!!! I have never tasted anything better they are literally my fav thing!! My sisters and family aren't vegan but they love them to they are AMAZING! I use Alpro vanilla soya milk instead of almond milk and it makes them SOOO vanilla-ry and SO moist. I use the flora plant-based butter and it works so well. GUYS PLEASE try this recipe thank you SOOO MUCH Kaylie Grace for making it I would make this everyday if I could!!!!! 💕💕🍪

Top 3 cookies with nuts recipes from across the web

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Salted Caramel Cashew Oatmeal Cooki...

Vegan Mexican Wedding Cookies

Vegan Trail Mix Cookies

Top 3 cookies with nuts recipes from across the web

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Salted Caramel Cashew Oatmeal Cooki...

Vegan Mexican Wedding Cookies

Vegan Trail Mix Cookies

The most viewed cookies with nuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine