After posting an image of these super indulgent little treats over on Instagram, I knew I just had to share the recipe with you guys! These are without a doubt, one of the more indulgent recipes that I’ve made recently.. and I know it’s literally just been Easter, so chocolate is probably the furthest thing from your mind right now, so I apologise for my perhaps poor timing! However, you could always just make a mental note of these, ready to whip up a batch for when such an occasion arrises in the future! I mean, when would salted caramel filled cookies not be appropriate really?
I don’t know about you guys, but I actually love baking cookies! Cakes.. well, they’re alright; but I would be lying if I said that I didn’t find baking a cake kinda’ stressful most of the time. I mean, I always find that I’m a little bit anxious about how the cake is going to turn out! You never know whether or not it will rise enough or hold together! Hopefully it’s not just me who experiences these kind of cake disasters?! Anyway, enough about that.. and more about these cookies!
I’ve started off with a pretty simple chocolate cookie recipe and then mixed up some peanut butter, maple syrup and sea salt, to create a really yummy salted caramel sauce! This sauce would also be great to decorate cakes or maybe dip in some apple slices. Well, salted caramel sauce would pair well with pretty much everything I think.. and it involves peanut butter; what could be better really? This has just inspired me to make a salted caramel peanut butter now.. might have to do that today and pop the recipe on the blog at some point this week if all goes well!
If you do decide to make these cookies, I would definitely advise serving them slightly warm, as this makes the centre extra gooey and I think cookies are usually best when they’re still a little bit warm. You could also try adding in some raw chocolate chips, If you wanted to make them even more indulgent than they already are! I can’t actually believe that I forgot to do this? Chocolate chip cookies are my absolute favourite!
These cookies are also gluten free and suitable for vegans- if you use maple syrup instead of honey. The other sweetener that I’ve used in this recipe is coconut sugar- so they are free from refined sugar and other artificial sweeteners as well. I love using coconut sugar, because it’s a granulated sweetener so I find it a little bit easier to work with when baking, as it has a more similar texture to regular sugar. It also has a wonderfully rich and caramel like flavour, so works really well in cakes and cookies and has more of an actual flavour to it- rather than just intense sweetness.
- 3/4 cup coconut sugar
- 3 tbsp coconut oil
- 3 tbsp maple syrup/honey
- 1 cup brown rice flour
- 2 heaped tbsp cacao powder
- 3 tbsp almond milk
- Pinch of sea salt
- 2 tbsp peanut butter
- 2 tbsp maple syrup/honey
- Pinch of sea salt
- Preheat your oven to 180c and line a tray with baking paper.
- Add the coconut sugar, coconut oil and maple syrup into a food processor and blend to cream the ingredients together. Place the remaining cookie ingredients into the food processor also and blend until everything is well combined.
- To make the caramel filling, mix together the peanut butter, maple syrup and a good pinch of sea salt to taste.
- Take some of the cookie mixture and mould into a small round shape with a slight well in the centre.
- Add a spoonful of the caramel mixture into the middle of the cookie and then shape some more of the cookie dough into a flat, round shape and pop this on top. Repeat for the rest of the cookies, until all of the mix is used up.
- Bake these in the oven for around 12 minutes, until slightly golden and crisp around the edges.
- If you have any leftover caramel sauce, you can add a little bit of almond milk to thin it out slightly and use this as a dip or drizzle over the cookies.