Recipe: Gluten-Free Bourbon Caramel Samoas

Ingredients

Combine almond meal, ¼ cup chocolate chips, coconut, baking powder, salt, and sugars in a large bowl.
In a separate bowl, beat the egg until nearly doubled in volume, then whisk in coconut oil and vanilla.
Add the wet mixture to the dry ingredients and mix until just combined.
Chill the dough in the fridge for 15-30 minutes or overnight.
Preheat the oven to 375°F (190°C) and shape the dough into small discs, about 15 cookies.
Place the cookies on a baking sheet with enough space between them.
Bake until the edges are brown, about 10-13 minutes.
Remove from the oven and let cool on a rack, then chill in the fridge or freezer for 5 minutes.
Melt ¾ cup of chocolate chips in a microwave-safe bowl or over a double boiler.
Coat the bottom of each cookie with melted chocolate, then drizzle with bourbon caramel sauce and remaining melted chocolate.
Refrigerate or freeze for another 5 minutes to set, then serve or store in an airtight container.

Servings

15 cookies

Calories

149

Total fat

10g

Total carbohydrates

15g

Total protein

2.8g

Sodium

56mg

Cholesterol

0mg