PALEO SALTED CARAMEL CHOCOLATE CHIP COOKIES


I’ve never met a chocolate chip cookie I didn’t like… but these ones have to be my new favorite. These cookies have the whole package: super fluffy, moist and a little salty. They’re gluten-free, dairy-free and refined sugar-free so you can feel a little better about eating the whole batch when they’re all done! Try them out and I highly recommend using the extra salted caramel sauce as a dipping sauce as well..

Here’s what you’ll need:

  • 1.5 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt + extra for topping
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/3 cup + 1/4 cup almond butter
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup

Preheat oven to 350 degrees. In a medium sized bowl, whisk together the almond flour, baking soda and salt. Set aside.

In a large bowl, mix the egg and coconut sugar until combined. Whisk in 1/3 cup of almond butter and vanilla.

Add the dry ingredients into the wet mixture and combine. Add in the chocolate chips and keep refrigerated until you’re ready to scoop.

In a small saucepan over medium heat, melt 1/4 cup of almond butter, coconut oil, maple syrup and a pinch of salt. Set aside and let cool.

Scoop the cookie dough in even balls on a baking sheet, top with some extra chocolate chips, and drizzle caramel sauce over each. Sprinkle some salt on top and bake for 12-15 minutes.


PALEO SALTED CARAMEL CHOCOLATE CHIP COOKIES

Ingredients:

  • 1.5 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt + extra for topping
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/3 cup + 1/4 cup almond butter
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup

Instructions:

  1. Preheat oven to 350 degrees. In a medium sized bowl, whisk together the almond flour, baking soda and salt. Set aside.
  2. In a large bowl, mix the egg and coconut sugar until combined. Whisk in 1/3 cup of almond butter and vanilla.
  3. Add the dry ingredients into the wet mixture and combine. Add in the chocolate chips and keep refrigerated until you’re ready to scoop.
  4. In a small saucepan over medium heat, melt 1/4 cup of almond butter, coconut oil, maple syrup and a pinch of salt. Set aside and let cool.
  5. Scoop the cookie dough in even balls on a baking sheet, top with some extra chocolate chips, and drizzle caramel sauce over each. Sprinkle some salt on top and bake for 12-15 minutes.

%d bloggers like this: