SALTED CARAMEL COOKIES

SALTED CARAMEL COOKIES

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    Servings

    4
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    Prep Time

    10 minutes
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    Cook Time

    14 Minutes
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    Total Time

    25 Minutes
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    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
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