Directions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, maple syrup, and cashew butter. Mix until a dough forms.
3. Using an ice cream scoop, form 6 cookie dough balls and place them on the prepared baking sheet.
4. Gently flatten each cookie and use the back of the scoop to make an indent in the center.
5. Bake for 8–10 minutes, or until the edges are lightly golden.
6. Remove and let cookies cool completely on the baking sheet.
7. In a small bowl, mix maple syrup with your nut butter of choice to create a PB caramel topping.
8. Once cookies are cool, add a dollop of PB caramel into each indent.
9. Top each cookie with a mini white chocolate waffle cone bite, and enjoy!