Ingredients
For the Cookies
- 1 egg
- 3/4 cup smooth almond butter unsweetened
- 1/3 cup organic coconut sugar
- 1 tbsp organic coconut oil melted and cooled
- 1 tsp pure vanilla extract
- 1 cup blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- pinch fine grain sea salt
Cinnamon sugar topping for cookies*
- 2 tbsp organic coconut sugar
- 2 tsp ground cinnamon
For the Caramel Almond Butter Middle
- 1/2 cup coconut cream**
- 3 tbsp organic coconut sugar
- 1 tbsp smooth almond butter unsweetened
- 2 tsp ground cinnamon
Instructions
For the Almond Butter Caramel Middle***
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In a small saucepan over low heat, melt together the coconut cream and coconut sugar while stirring continuously. Continue to stir and cook over low heat until the mixture becomes thick and syrupy and deep golden brown, about 10 minutes.
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Remove from heat and stir in the creamy almond butter and cinnamon until smooth. Set aside to cool or cover and refrigerate while you make the cookies.
For the Cookies:
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Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
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In a large bowl, whisk together the egg, almond butter, coconut sugar, coconut oil and vanilla until smooth.
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In a smaller bowl, combine the almond flour, coconut flour, baking soda, salt and cinnamon. Mix the dry ingredients into the wet until fully combined.
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Form the cookie dough into 18-20 small balls and arrange on both baking sheets. Flatten each one (they will stay the same shape after baking)
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Sprinkle the cinnamon sugar topping over the cookies if desired, then bake in the preheated oven for 8-10 minutes until just set.
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Remove from oven and transfer to wire racks to cool completely.
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Once cookies are completely cooled, spread half of the cookies with the caramel filling (about 1 tsp per cookie) and top with another cookie to form sandwich cookies. Serve right away or store covered in the refrigerator for up to 4 days.
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Store leftover caramel mixture covered in the refrigerator and use as a dip or spread for up to 4 days. Enjoy!
Recipe Notes
*Optional
**You can also refrigerate a can of full fat coconut milk and just use the thick cream part that turns solid
***I recommend making the almond butter caramel first, or even the day before, since it will need some time to cool before spreading between the cookies.
Nutrition
Calories: 295kcal
Carbohydrates: 19g
Protein: 7g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 16mg
Sodium: 96mg
Potassium: 197mg
Fiber: 5g
Sugar: 9g
Vitamin A: 25IU
Vitamin C: 0.3mg
Calcium: 116mg
Iron: 1.7mg