Paleo Caramel Thumbprint Cookies
Ingredients
Shortbread Cookies
-
1 ¾
cups
almond flour
-
¼
cup
coconut flour
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
1
teaspoon
baking soda
-
⅓
teaspoon
salt
-
¾
cup
coconut sugar
-
¼
cup
coconut oil
-
¼
cup
creamy almond butter
-
2
large
eggs
-
2
teaspoons
vanilla extract
Caramel Filling
-
1
cup
coconut sugar
-
1
can
full fat coconut milk
-
1
teaspoon
vanilla extract
-
to taste
none
sea salt flakes
Instructions
- 1. Whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt in a bowl and set aside.
- 2. In another bowl, combine the coconut sugar, coconut oil, almond butter, eggs, and vanilla extract, then beat until well mixed.
- 3. Stir the dry ingredients into the wet ingredients until just incorporated.
- 4. Refrigerate the dough for 30 minutes.
- 5. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- 6. Form small balls of dough and place them on the cookie sheets, pressing an indent in the center of each with the back of a spoon.
- 7. Bake for 10-12 minutes until lightly golden, then remove from the oven.
- 8. If needed, press the indent again after baking and let the cookies cool completely.
- 9. For the caramel, combine the coconut sugar, coconut milk, and vanilla in a saucepan, bring to a boil, then reduce heat and simmer for about 30 minutes until thickened.
- 10. Once the caramel has cooled and thickened, fill the center of each cookie with caramel and sprinkle with sea salt flakes if desired.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
200
Total fat
12g
Total carbohydrates
24g
Total protein
4g
Sodium
50mg
Cholesterol
50mg
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