CARAMEL LATTE COOKIES
Paleo|GF|PeanutFree
Ingredients
Salted Caramel Filling:
- 1 can full fat coconut milk coconut milk solids scooped off the top dispose of liquid
- ¼ cup maple syrup
- 1 tablespoon tapioca starch
- 1 tablespoon water
Cookie Ingredients:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons cocoa powder
- 6 tablespoons coconut sugar
- 6 tablespoons instant coffee powder
- 2 eggs can sub for 4 flax eggs
- 6 tablespoons coconut oil melted
Extra Ingredients:
- ½ cup chopped dark chocolate
Instructions
For the Salted Caramel:
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Mix together coconut milk and maple syrup in a small saucepan on medium heat.
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In a small bowl, mix together tapioca starch and 1 tablespoon water so that there are no lumps.
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Pour into saucepan while mixing. You will see the coconut mixture thicken up.
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Let cook on medium-low heat for 20 minutes, mixing every so often.
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Once it has thickened and deepened in color, turn off stove, transfer to shallow bowl and refrigerate for at least 4 hours. Best if stored in fridge overnight.
For the Cookies:
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Preheat oven to 350℉.
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Whisk together all dry ingredients. Then whisk in eggs and oil, then switch to rubber spatula to finish mixing.
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Scoop cookie dough into 1” mounds, press thumb into center, and fill with small mound of cold caramel.
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Let cool for 5 minutes before enjoying!