Description
This caramel cookie is so yummy… you’d never guess it’s grain free!!
Scale
Ingredients
- 1/3 C Maple Syrup
- 1/3 C Nut Butter
- 1/3 C Coconut oil (melted)
- 1 T Grass-fed Butter (melted)
- 1 1/2 C Almond Meal
- 1/2 t Cinnamon
- 1/4 t Nutmeg
- 1/2 t Sea Salt
- 1/4 t Baking Soda
- 1/3 C Maple Syrup
- 2 Eggs
- 2 t Vanilla Extract
- 1/2 C Semi-Sweet Chocolate Chips
- 1/2 C Dark chocolate Chips
Instructions
- Preheat oven to 350F.
- Grease cast iron pan with 1 tablespoon of butter. In a small mixing bowl mix 1/3 cup maple syrup and 1/3 cup almond butter and 1/3 cup melted coconut oil with 1 tablespoon melted butter.
- Pour into cast iron pan or a 9×9 baking dish if you don’t have cast iron.
- In a large mixing bowl whisk almond meal, cinnamon, nutmeg, sea salt, and baking soda well.
- Add 1 egg, maple syrup, and vanilla extract, and blend ingredients well.
- Add remaining egg and beat.
- Pour in chocolate chips and fold in.
- Pour in cast iron pan and even out.
- Cook 35-40 minutes.
- Carefully remove and serve warm or cooled with coconut ice cream!