Yes, you read that right… CHOCOLATE CARAMEL DRIZZLE.
Let me tell you about this caramel sauce. It honestly couldn’t be easier to make. Disclaimer: I have not tried this sauce on anything else. It is not your standard caramel sauce (it probably wouldn’t work for caramel apples). BUT it tastes delicious and it is perfect on these cookies. The sauce is made of avocado oil, coconut sugar, maple syrup, and sea salt.
I also used an amazing shortbread cookie recipe for these cookies. It is made of grain free and gluten free ingredients.
For this recipe I topped the cookies off with coconut shreds to give them a little extra texture. I highly recommend adding them on your cookies, but you do you.
Yields 18-20 cookies
2 tbsp avocado oil
6 tsp coconut sugar
1 tbsp maple syrup
pinch of salt
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
1 1/4 cup cassava flour
pinch of salt
1/4 cup chocolate chips, melted
1-2 tbsp unsweetened coconut shreds
Preheat your oven to 350. Line a baking sheet with parchment paper. In a small bowl, mix together the ingredients for the caramel sauce, and set aside. In another bowl, mix together the coconut oil, maple syrup, egg, vanilla extract, and salt. Then fold in the cassava flour. once well combined, begins scooping out 1- 1 1/2 tbsp of dough. Roll each one into a “snake: ~” and then form a circle. Once the circle is formed, press each one down into a flat cookie. Bake for 10 minutes. Remove from heat and let cool. Then begin to drizzle on the caramel and chocolate sauces until each cookie is coated to your liking. top with coconut shreds and let the toppings set. Pro tip: Pop the cookies in the freezer for 10 minutes for faster setting. Enjoy!