Salted Caramel Chocolate Cookies - Low FODMAP, Paleo, Dairy Free
A rich and dense chocolate cookie, filled with quick salted caramel: soft and gooey fresh out of the oven, and oddly delicious frozen.
Servings 12 cookies
Ingredients
Quick Salted Caramel (Makes 2x What You Need)
- ½ cup maple sugar
- ¼ cup coconut sugar
- 1 tablespoon tapioca flour
- 1 cup coconut cream
- ½ teaspoon fine sea salt
- ¼ teaspoon pure vanilla extract
Wet Ingredients
- 6 tablespoons refined coconut oil melted and slightly cooled
- ⅔ cup maple sugar
- 1 large egg
- 2 teaspoons unsulphured molasses
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1¾ cups fine, blanched almond flour (224g)
- ¼ cup tapioca flour (36g)
- ⅔ cup cacao powder
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
Instructions
Make the Quick Caramel
- In a small saucepan, combine coconut sugar, maple sugar and tapioca flour. Mix well, ensuring flour is distributed throughout. Add coconut cream and place pan on stove on medium-high heat, stirring constantly while coconut cream and sugar melt.
- The mixture will turn a caramel color. Bring to a simmer, reducing heat if needed, and heat for 5 minutes, stirring frequently. Transfer to a freezer-safe bowl and set aside to cool slightly. Once slightly cooled, place in freezer to set.
Prep the Remaining Ingredients
- Preheat oven to 350°F. Prepare baking sheet with parchment paper.
- In a medium bowl, add all dry ingredients and mix thoroughly to combine. Set aside.
- In a large bowl, add all wet ingredients and whisk to incorporate ingredients well. Mixture will thicken and become sticky.
- Pour dry ingredients into wet. Fold mixture into itself with a rubber spatula until all ingredients are evenly incorporated. Cookie dough will be soft and malleable, but not sticky.
Assemble & Bake the Cookies
- Divide cookie dough into 12 equal parts. To prepare a single cookie, roll into a ball and flatten with your fingertips and palms until it is about ⅓ of an inch thick.
- Retrieve caramel from the freezer. It should be viscous enough to hold its shape when dolloped. Spoon about 1 teaspoon of caramel into the center of the flattened cookie.
- Cradling the flattened cookie with one palm, use palm and fingertips (of both hands) to gently fold all the edges over the caramel at once to meet at the top, pinching the edges to seal the caramel in and being careful not to let any caramel spill out. If caramel spills out inevitably, you may need to use less next time. Ensure the bottom of the cookie also does not rip, smoothing any tears out as needed.
- Place the now spherical cookie on the prepared baking sheet, pinched side down. Gently flatten the cookie slightly so that it is about 2½ inches across. Repeat with remaining cookie dough. Cookies should be placed about ¾ of an inch apart. You may need to make multiple batches depending on the size of your baking sheet.
- Top cookies with optional flaky sea salt. Bake for 9-10 minutes. Once done, let sit on tray for 5 minutes before transferring to cooling rack.