Almond Cookies with Salted Caramel Filling
Ingredients
150
g
oat flour
150
g
almond flour
1
Teaspoon(s)
baking soda
6
Tablespoon(s)
coconut oil
1
Pinch(es)
salt
8
Tablespoon(s)
maple syrup
Preparation
1. Preheat the oven at 180 °C / 350 °F.
2. In a large bowl, combine the almond flour, oar flour, baking powder, and salt. Add the melted coconut oil and the maple syrup and mix well.
3. With a tablespoon, you can section the dough into small evenly proportioned pieces and roll them into balls. Then use your thumb to press a dent into each ball and fill it with approx. 1 tsp of the Salted Caramel Choc Pot.
4. Press the edges of each dough ball back together, around the indentation, so that the chocolate is no longer visible, again creating a ball. Then gently flatten the dough balls with the palm of your hand and place them on a lined baking sheet.
5. Bake the cookies for 15 minutes until golden brown and then let them cool down for 10 minutes.
6. Using a knife, you can top the cookies with the remaining Salted Caramel Choc Pot. Serve and enjoy!
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