Giant Caramel Cookie
Author: Kristen Barkley
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
This caramel cookie is so yummy... you'd never guess it's grain free!!
Ingredients
- ⅓ C Maple Syrup
- ⅓ C Nut Butter
- ⅓ C Coconut oil (melted)
- 1 T Grass-fed Butter (melted)
- 1½ C Almond Meal
- ½ t Cinnamon
- ¼ t Nutmeg
- ½ t Sea Salt
- ¼ t Baking Soda
- ⅓ C Maple Syrup
- 2 Eggs
- 2 t Vanilla Extract
- ½ C Semi-Sweet Chocolate Chips
- ½ C Dark chocolate Chips
Instructions
- Preheat oven to 350F.
- Grease cast iron pan with 1 tablespoon of butter. In a small mixing bowl mix ⅓ cup maple syrup and ⅓ cup almond butter and ⅓ cup melted coconut oil with 1 tablespoon melted butter.
- Pour into cast iron pan or a 9x9 baking dish if you don't have cast iron.
- In a large mixing bowl whisk almond meal, cinnamon, nutmeg, sea salt, and baking soda well.
- Add 1 egg, maple syrup, and vanilla extract, and blend ingredients well.
- Add remaining egg and beat.
- Pour in chocolate chips and fold in.
- Pour in cast iron pan and even out.
- Cook 35-40 minutes.
- Carefully remove and serve warm or cooled with coconut ice cream!
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