Chocolate Caramel Cookies
¾ cup Almond Butter
½ cup Maple syrup
2 tbsp Good Stuff Coconut Oil melted
2 1/2 tsp Good Stuff Cacao Powder
1 Tbs baking powder
For the Caramel
1 tbs Good Stuff Coconut Oil
1 ½ tbs Maple syrup
2 tbs Almond butter
½ tsp Vanilla
1 small pinch Cinnamon
Makes 15 Cookies
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 all the wet ingredients have been mixed together. Slowly start to add the dry ingredients to the wet and combine. You should end up with a light fluffy mixture similar to mousse.
Line two baking tray with baking paper, lightly grease with coconut oil. Place a table spoon of the mixture onto the baking paper ( mould to desired shape) and repeat until your tray 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.
Thank you to Raspberries and Brownies for this delicious recipe.