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Prep time
20 minutes
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Cook time
20 minutes
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Serves
8-10
Author Notes
A Salted Caramel Latte but in Cookie Form! It's basically a win win! —The Daily Kale
Ingredients
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2 cups
Almond Flour
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2 tablespoons
Golden Monk fruit or Granulated Sugar of choice
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4 tablespoons
Coconut Oil (Melted)
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4 tablespoons
Maple Syrup
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2 tablespoons
Almond Butter
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2 tablespoons
Espresso Powder
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1/4 teaspoon
Salt
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1/4 cup
Chocolate Chips
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1/4 cup
Almond Milks
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1/2 teaspoon
Vanilla Extract
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2 tablespoons
Almond Butter
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3 tablespoons
Coconut Oil (melted)
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3 tablespoons
Maple syrup
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2 teaspoons
Caramel Creamer (or almond milk)
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1/16th teaspoons
Salt
Directions
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1. Preheat oven to 350. (*Please note! The last 5 ingredients are for the Caramel Sauce, see Step 7*)
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2. For the dough, place all dry ingredients in a bowl and stir. In a separate bowl, stir together the wet ingredients.
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3. Add in the wet ingredients to the dry and stir together until combined.
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4. Shape the cookies and place on a parchment paper lined pan. Sprinkle with a little extra salt on top.
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5. Bake for 17-20 minutes.
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6. Let sit on pan for at least 5 minutes after you take out of the oven. They will seem like they would fall apart initially- but that’s why it’s important to let them sit. They just need 5 minutes or more to solidify.
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7. Stir together all of the caramel sauce ingredients until smooth and combined and creamy. Let cookies cool before drizzling the caramel sauce on top and storing in a container
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