Cashew Caramel Lace Cookies

Ingredients

• 4 tablespoons unsalted butter, organic
• 1/4 cup coconut palm sugar
• 1/8 teaspoon sea salt
• 1/4 cup oat flour* (finely ground oats)
• 1/3 cup quick cooking oats, organic
• 2 tablespoons shredded unsweetened coconut
• 1 tablespoon coconut cream, from can of coconut milk (not "lite"
• 1 tablespoon plus 1 teaspoon, oat flour*
• 1/4 teaspoon almond extract
• 1/4 cup cashew halves, raw, unsalted
• 1/4 cup natural sliced almonds

Instructions

1. Preheat the oven to 350 degrees. In a medium sized heavy sauce pan melt the butter over low heat. Add the sugar. Whisk until it is creamy. Add the rest of the ingredients (sea salt through almonds) and stir well with a wooden spoon only one minute over low heat. Remove from heat and cool a few minutes.
2. Line a cookie sheet with parchment paper. Mound 8 dollops of cookie dough on the sheet, spacing them 3 " apart. Bake until crispy and spread - just a touch golden around the edges, not dark.
3. Cool, then carefully lift them to a rack. Repeat with the remaining dough (can wipe the parchment and use again!). I like to let the cookie sheet cool (or run under cold water and dry.)
4. *Oat flour is simply fine ground oats. You may substitute flour, or a gluten free flour blend.

This recipe may not be reproduced without the consent of its author, Karen Sheer.