This cookie recipe has quickly become one of my favourites… and I’m a chocolate chip kinda girl! They’re super easy to whip up, have that beautiful caramel and salt combination we all love, and on top of all that, are made with minimal and gluten free ingredients! Making homemade caramel can sound intimidating, but it’s really not as hard as it seems. And not to mention, extremely satisfying to watch come together!
for the cookies
- 2 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 2 tbsp maple syrup
- 1/3 cup coconut oil (melted)
for the caramel drizzle
- 1/2 cup coconut sugar*
- 2 tbsp water
- splash of vanilla
- 1/3 cup coconut butter**
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients for the cookies (almond flour, coconut flour, coconut sugar, baking soda, salt).
- In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, melted coconut oil).
- Add the wet to the dry, and fold together until fully incorporated.
- Scoop the dough onto baking sheet into cookies, and flatten slightly with your hands. Set aside while you make your caramel.
- Place the sugar and water in a small saucepan over medium-low heat and cook for about 7-9 minutes, swirling occasionally. If the mixture bubbles too rapidly, reduce the heat slightly. Keep a very watchful eye on the mixture so it doesn’t burn! It will have a dark colour and deep scent when caramelized.
- Remove from heat and add in the vanilla and coconut butter, stirring to combine.
- Drizzle caramel over cookies, then bake for 12-14 minutes.
- After cookies come out of the oven, sprinkle on some extra sea salt, and let cool before eating! I would recommend storing these in the fridge.
*you can use any type of granulated sugar for the caramel
**you can buy coconut butter, or make your own by blending shredded coconut until creamy! regular butter may work here as well, though I have not tried it.