Prep time: 45 minutes
- 150g oat flour
- 150g almond flour
- 1 Tsp baking soda
- 6 Tbsp coconut oil
- a pinch of salt
- 8Tbsp maple syrup
- 3 salted Caramel Choc Pots
Preheat the oven at 180 °C / 350 °F.
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.
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.
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.
- Bake the cookies for 15 minutes until golden brown and then let them cool down for 10 minutes.
Using a knife, you can top the cookies with the remaining Salted Caramel Choc Pot. Serve and enjoy!
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