Ingredients

The following ingredients have 4 Servings
  • 1/2 batch paleo & vegan salted caramel sauce
  • 1 1/2 cups almond flour
  • 1/8 tsp sea salt
  • 1/3 cup ghee (or coconut oil for vegan, melted)
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Sea salt flakes

Instruction

  • Make the salted caramel sauce first and let it cool at room temperature while making the cookies.
  • In a large mixing bowl, mix together almond flour and sea salt.
  • Add in ghee, maple syrup, and vanilla extract, and mix until a wet dough forms.
  • Form the dough into a ball, cover with a plastic wrap, and chill for 15 minutes to set.
  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • Divide the dough and form into 16 balls and place on the parchment paper 2 inches apart.
  • Make an indentation in the center of each dough with your thumb or the rounded end of a utensil, a little deeper than you would expect. The center will rise a bit while baking. Smooth out the sides the best you can if they crack.
  • Bake for 8-10 minutes until golden brown.
  • Remove from the oven and if the indents have risen too much, push down on them lightly while the cookies are still hot. Transfer to a cooling rack with a spatula to cool for 10 minutes.
  • Spoon the salted caramel sauce into each cookie. If you have leftover sauce, you can use it with another batch of these cookies, or drizzle over other desserts or fruits.
  • Sprinkle with sea salt flakes.
  • Cool completely until the caramel filling solidifies. Store in an airtight container in the refrigerator for up to a week. The filling will set more as it chills.