When I first thought up this recipe I thought it might be too good to be true. I was so sure the cookie cups wouldn’t bake properly and had almost given up hope…but to my surprise they came out PERFECTLY. Crunchy choc chip cookie cups filled with gooey chewy caramel and topped with a rich dark chocolate ganache….GLUTEN FREE | PALEO |DELICIOUS.. see what I mean? Too good to be true. Please give these a go you will not regret it! If you want the caramel to be gooey like in the photographs you’ll have to eat the cups as soon as the chocolate sets (I mean…no issues here), if you let them set for a few hours though the caramel will harden slightly and be chewier, still equally delicious!
Salted Caramel Cookie Cups – Makes approx 6 cookie cups
- 1/2 cup almond butter
- 1/2 cup almond meal
- 1/4 cup coconut flour
- 1 egg
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/4 tsp cinnamon
- 100g dark chocolate roughly chopped
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup
- 2 heaped tbsp almond butter
- 1 tsp vanilla
- pinch of salt
- 100g dark chocolate – I used 90% cacao
- 1/2 tbsp mild olive oil
- Pre-heat your oven to 170 degrees Celsius and grease a non stick muffin tray with oil
- Combine all of the cookie ingredients in a bowl and mix to form a dough
- Form a ball of the dough in your hand and flatten slightly before pressing it into a muffin hole and pressing down to form a cup – continue with the rest of the mixture
- Place the tray into the fridge for 10 minutes
- Bake for 15-18 minutes or until the edges of the cookies are starting to brown
- Allow the cups to cool fully before removing from the tray
- To make the caramel, combine all ingredients in a small saucepan over a low heat stirring constantly until combined (any excess can be stored in a jar in the fridge, simply warm slightly before serving. Delicious drizzled on fruit or porridge!)
- Pour a tbsp of the caramel into each cookie cup to fill 3/4 of the way – place into the fridge
- Chop the dark chocolate and place into a bowl with the oil and melt in the microwave stirring every 20-30seconds until smooth
- Pour chocolate on top of the caramel and place the cups into the fridge to set
