Easy Choc Caramel Cookies

You will need:

1 cup Almond meal/flour

2 heaped tbsp coconul oil

Dash of Almond milk

3.5 tbsp rice malt syrup

1 tsp vanilla essence

2.5 heaped tbsp almond butter

1 block 80% dark chocolate

1.5 tbsp coconut oil



Add almond meal, 1 tbsp rice malt syrup, coconut oil (melted) and vanilla to a bowl. Combine. Add a dash of almond milk and continue to stir together until mixture is a cookie dough texture.

Line a baking tray with baking paper. Roll cookie dough mixture into small balls and place on the baking tray. Press down each ball with your thumb (or a spoon with coconut oil on it to avoid the spoon sticking to the mixture). Bake for 15 minutes, remove from oven and allow to cool.


For caramel: Combine almond butter with remaining rice malt syrup and microwave for 30-60 secs (or heat in a saucepan for 2-3 minutes). Spoon a dollop of caramel onto each cookie and place in the freezer for a further 15/20 minutes.


Melt coconut oil and dark chocolate in a heat proof bowl over boiling water. Cover each cookie with the dark chocolate and place on a plate lined with baking paper. Set in the freezer for 45 minutes to 1 hour. Store in the fridge or freezer.


View the recipe video HERE