Almond Cookies with salted caramel filling

Servings: 10 

Prep time: 45 minutes



  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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