These cookies are slightly chewy, with toasted coconut flakes in every bite. The cookies are then filled with a creamy homemade date caramel and drizzled with melted chocolate.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 ea. egg
Dry Ingredients
- 2 cups almond flour
- 1/2 cup shredded toasted coconut flakes
- 1/4 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup chocolate chips
- 1/4 tsp salt
- 1/4 tsp baking soda
Date Caramel
- 1.5 cups dates pitted
- 1/2 cup coconut cream*
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F and line a baking tray with parchment paper.
- In a large mixing bowl, combine all of your wet ingredients and set aside.
- In a separate medium-size bowl, whisk together your dry ingredients.
- Bring back your bowl of wet ingredients and slowly mix in your dry ingredients until well combined. The dough should be crumbly but stick together easily.
- Refrigerate your dough for 15 - 20 minutes.
- While the dough is chilling, make your date caramel by blending all ingredients together in a food processor for ~3-5 minutes, or until no small pieces of date remain.
- Remove your dough from the fridge and form into small balls, placing on your parchment lined baking trays. Press your thumb into the center of each ball, about 1/2 inch deep.
- Bake cookies at 350F for 8-10 minutes.
- Let cool for 15- 20 minutes (otherwise they fall apart if you handle when warm) and then fill with your date caramel.
- Optional but recommended: top with Maldon sea salt flakes** and drizzle with melted chocolate.
Notes
*you can buy canned coconut cream (I get mine from Trader Joe's) or leave a can of full fat coconut milk in the fridge overnight and use the top part that is solidified (not the liquid)
**These are the Maldon Sea Salt Flakes I use
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