Chocolate & Caramel Cookies

COOKIESSSSSSS…. * cookie monster’s voice*

Can’t go wrong with a cookie or two especially when they are as yummy as these little bites of heaven. They are gluten free, diary free & refined sugar free. 


 Total time 1 hour

Yeilds : 15 cookies 

Ingredients:

¾ cup Almond Butter

¼ cup Coconut flour

½ cup Maple syrup

2 Tbs Coconut oil melted

2 eggs

2 1/2 Tsb cacao

1 Tbs baking powder

 

For the Caramel 

1 tbs Coconut oil

1 ½ tbs Maple syrup

2 tbs Almond butter

½ tsp Vanilla

1 small pinch Cinnamon

Method:

Preheat oven to gas mark 3

To a bowl add the coconut flour, baking powder and cacao & mix together. In a separate bowl repeat the same step with the wet ingredients. Once al the wet ingredients have been mixed together. Slowly start to add the dry ingredients to the wet and combind. You should end up with a light fluffy mixture similar to mousse.

 Line two baking tray with baking paper, lightly grease with coconut oil. Using a table spoons place a table spoon of the mixture onto the baking paper ( mould to desires shape) and repeat until your trays is filled (Make sure to leave 1-2 cm between each cookie). Bake for 20 minutes. Take out of the oven and allow to cool.

Into a small bowl add the all the ingredients for the caramel and whisk together. Cover and put it aside until you are ready to use it.

 Once the cookies are cooled, Decorate the cookies with the caramel sauce and anything else you wish to top it with. Leave them to set before eating ( the caramel sauce will be soft to touch but won’t move) or storing them in an air tight container.

Jade X
 

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