Ingredients:
½ cup gluten-free plain flour½ cup almond meal
2 scoops Vanilla Noway
¼ cup coconut sugar
1 tbs cacao powder
1 tsp baking soda
Pinch of salt
1 egg
¼ cup coconut oil, melted
1 tsp vanilla extract
Caramel:
1 tbs maple syrup
2.5 tbs tahini
Pinch of salt
Method
- Preheat the oven to 180C. Line a baking tray with baking paper.
- In a large mixing bowl combine all dry ingredients together.
- In a separate bowl whisk egg, coconut oil, and vanilla extract together.
- Pour wet mixture into dry ingredients and mix together well, until a sticky mixture has formed.
- Spoon out 1 tbs-sized ball of the mixture and flatten into a cookie shape onto a baking tray. Use the back of a spoon (or your finger) to create a divot/hole in the middle. Repeat with the remaining mixture.
- Bake for 10-15 minutes until slightly golden - remove from the oven halfway through to make the hole deeper and return to the oven. Remove from the oven and allow to cool on the tray.
- To make caramel, combine maple syrup, tahini, and salt together until smooth.
- Once cookies are completely cooled, add a small dollop of caramel to the middle of each cookie.
Enjoy!
Macros Per Serving:
Calories: 146
Net Carbs: 10g
Fat: 9g
Protein: 5g
Can't get enough caramel goodness? After a different way to get your GutRight too? Try out these GutRight Caramel Fudge Squares
