-
Servings
4 -
Prep Time
10 minutes -
Cook Time
14 Minutes -
Total Time
25 Minutes -
Difficulty
Easy
Ingredients
Base
| 70g | almond butter |
| 200g | almond flour |
| 105ml | agave syrup |
| 15g | oat flour |
| 35g | buckwheat flour |
CARAMEL FILLING
| 4 | tbsp @naturescharm sweetened condensed milk |
HOMEMADE CARAMEL SAUCE
| 2 | tins (400g) full fat coconut milk (white part only) |
| 4 | tbsp agave/maple syrup |
| 4 tbsp | Pinch of salt |
The gooiest 5 ingredient salted caramel cookies. Warm and soft on the inside. Perfect for dunking.
METHOD
- First make the caramel sauce (or use store bought) by mixing together the coconut milk and agave syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken. Leave to cool in a flat tray
- Freeze the store bought or home made caramel sauce until it firms up. Still soft enough to stick a spoon inside (1 hour)
- For the cookies, mix all ingredients until dough forms. Add in 1 tbsp of extra agave syrup if the dough is a little dry
- Roll the cookies into 8 equal sized balls and flatten slightly with your palm until they're 1cm thick
- Fill each cookie with a 1.5cm ball of caramel and fold the cookie dough around it, Then flatten. The caramel will pour out a little.
- Place the cookies on a baking sheet and place in the preheated oven for 12-14 minutes at 180C