Makes 13-15 cookies                                                        Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

 

 

Ingredients

Cookies

Dry

• 1 cup almond flour/meal

• 1 cup oat flour

• 1 Tbsp. potato starch

• 1 tsp. poppy seeds

• 1/2 tsp. baking soda

• 1/2 cup coconut sugar

 

Wet

• 1/2 cup coconut oil, melted

• 3 Tbsp. unpasteurized honey

• 1 tsp. pure vanilla extract

• 2 Tbsp. ground flax seed w/ 3 Tbsp filtered water, mixed

 

Caramel

• 1/4 can coconut milk

• 2 heaping Tbsp. almond butter

• 2 tbsp. unpasteurized honey

• 1 Tbsp. pure vanilla extract

• 1 Tbsp. maple syrup

• pinch of celtic sea salt

• 3 dates, pitted & soaked in hot water

 

 

 

Chocolate Sauce

• 3 Tbsp. coconut oil

• 3 Tbsp. cacao powder (raw cacao - tastes 10 X better)

• 1/2 tsp. pure vanilla extract

• 1 Tbsp. unpasteurized honey

• 4 cacao butter discs or 4 tsp. cacao butter

 

 

 

What to do

 

1. Cookies - Preheat oven to 350° F (177° C). Add flax mixture to a bowl and stir. Place into the fridge for 5 minutes to thicken. Mix dry ingredients until all the flour clumps are gone. Add wet ingredients to a bowl and melt coconut oil and honey. Add bowl to a pot of hot water, using the double boiler method. Add wet ingredients to the dry and stir, don't forget about the flax mixture in the fridge. Form into balls with your hands and need for 1 minute. Lay out saran wrap on the counter and grab a ball of dough, 1/4 of the dough, and place it on the saran wrap. Rip another piece of saran warp to place on top of the dough, now roll it thin, around 5mm thin. Cut out cookies with your favourite cookie cutters. Place on a cookie sheet lined with parchment paper and bake in the oven for 9-10 minutes, until bottoms are golden brown. Let sit on the sheet for 10 minutes, then move to a cooling rack. Use up all the dough. I used two large cookie sheets and make cookies of all different sizes. Remember you will need two cookies to make 1 cookie. 

 

2. Caramel - In a medium sauce pan, over the lowest heat, melt all the ingredients except the dates. Stir well and add to a high speed blender with the dates. Blend until smooth. Add to a freezer safe bowl and freeze until ready to use.

 

3. Chocolate Sauce - Melt all the ingredients in a medium sauce pan on the lowest heat. Stir and blend in a high speed blender to combine.

 

4. To build each cookie - Turn one cookie upside down and spread a thin layer of chocolate sauce on the cookie. Add a ball of caramel and now add the top cookie and press down slowly so the caramel spreads out inside the cookie to the outer edge. Place back onto the cookie tray with the parchment paper to drizzle more chocolate sauce on top. Do this with all the cookies and then refrigerate, or just eat them all right away!