Grain-Free Chocolate-Caramel Cookies are a delicious and healthy alternative to regular cookies. These cookies are made with almond flour, coconut sugar, and coconut oil instead of wheat flour, refined sugar, and butter. They are gluten-free, dairy-free, and refined sugar-free, making them a great option for people with dietary restrictions or anyone looking for a healthier snack. The combination of rich chocolate and sweet caramel flavors makes these cookies a crowd-pleaser. Try them out and indulge in a guilt-free treat!
- 1 cup Pamela’s Almond Flour
- ¼ cup Pamela’s Cassava Flour
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil, melted
- ½ tsp vanilla extract
- ¼ tsp sea salt COCONUT CARAMEL LAYER
- 1/3 cup full-fat coconut milk
- ¼ cup coconut sugar
- 2 tsp coconut oil
- ¼ tsp sea salt CHOCOLATE
- 2/3 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Yield:
CookiePreheat the oven to 325 degrees F (163 C) and line a baking sheet with parchment paper.
In a medium bowl, mix together with a fork the almond flour, the cassava flour, maple syrup, coconut oil, vanilla extract, and salt. Transfer the dough to a piece of parchment paper and form into a rough rectangle. Place another piece of parchment paper on top and roll out into a 1/4-inch (~6 mm) thick rectangle. Place in the refrigerator for 15 minutes to chill and firm.
Remove the chilled dough from the refrigerator, peel off the top layer of parchment, and using a 2 ½-inch (~6 cm) round cookie cutter, cut as many cookies as possible. Roll out remaining dough and repeat. You should have ~10 cookies.
Bake cookies for 7-8 minutes, or until the edges just begin to turn golden brown. Gently transfer cookies to a wire rack to cool. Set the parchment-lined baking sheet aside for later.
While the cookies cool, make the caramel. In a small saucepan, whisk together the coconut milk, coconut sugar, coconut oil, and salt. Place on the stovetop over medium heat and bring to a boil. Immediately lower heat and simmer for 10-15 minutes until reduced and thickened, whisking often. Transfer to a heatproof bowl to cool for 5 minutes.
Once caramel has cooled, using a small spoon gently spread the caramel onto the cookies. Place cookies in the fridge to cool and set for 10 minutes.
You can melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
Remove the cookies from the refrigerator. Using a spoon, drizzle the remaining chocolate on top of the cookies in a zig-zag pattern, then transfer back to the refrigerator for 10 minutes to set the chocolate.
Cookies should be stored in an airtight container in the refrigerator, where they‘ll keep for up to 5 days, or in the freezer, where they’ll keep for up to 1 month.