Ingredients
Scale
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup coconut oil
- 1/4 cup creamy peanut butter
- 2 cups almond flour
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1 tsp baking powder
Caramel Filling:
- 1/2 cup coconut sugar
- 1 can (13.5 oz solid coconut cream)
- 3 tbsp maple syrup
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together maple syrup, vanilla extract, coconut oil, and creamy peanut butter.
- In a separate medium bowl, combine almond flour, cacao powder, sea salt, and baking powder.
- Add the dry ingredients to the wet mixture and mix until a dough forms.
- Using a double cookie scoop, roll the dough into balls and flatten them lightly with your palm before placing them on the baking sheet.
- Use the back of a round tablespoon or thumb to gently create a well in the center of each cookie. Some cracks are okay.
- Bake the cookies for 10-12 minutes, then let them cool completely.
- While the cookies cool, prepare the caramel by whisking together the solid parts of the coconut cream, coconut sugar, and maple syrup in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring continuously.
- Once the caramel thickens, remove it from heat and let it cool slightly.
- Fill each cookie with the caramel, then store any remaining caramel in an airtight container in the fridge.
- Place the cookies in the freezer for 10 minutes to allow the caramel to harden, then indulge in the delightful flavors!
Notes
- Store the cookies in the fridge and enjoy them within 4-5 days.
- Keep any leftover caramel in an airtight container in the fridge for 7-10 days.