Chocolate Thumbprint Cookies with Salted Caramel (egg and nut free) via Paleo Dieting ½ cup coconut oil ½ cup raw honey 2 teaspoons vanilla 2 cups coconut flour ½ cup cocao ½ teaspoon baking powder ½ teaspoon sea salt Preheat oven to 350 degrees. In stand mixer cream together coconut oil and honey on medium speed. When combined, add vanilla and mix for a few seconds until it is incorporated. In separate bowl whisk together flour, cocao, baking powder, and salt. Slowly add flour mixture to oil and honey with mixer on low speed until combined. Use a small ice cream scoop (or cookie scoop) to form 1 inch balls. Place on parchment paper lined cookie sheet and lightly pat down dome of the cookie. Gently press thumb, or end of wooden spoon, into cookie and bake 8-10 minutes. Makes 18 cookies. Salted Caramel: ½ cup raw honey 1-14 ounce can coconut milk 3 teaspoons sea salt, (use the best you can find) Place all ingredients in a heavy saucepan over medium high heat. Bring to a boil and whisk for 30 seconds. Reduce temperature to medium low and simmer for about 25 minutes, until it is deep amber and starts to thicken. (You do not need to stir it constantly, just check every few minutes to make sure it’s not sticking to the bottom of the pan or burning.) Chill the caramel in the refrigerator for 1 hour. Use a teaspoon to fill the well in the cookie with caramel. You will have extra caramel to use later. pin it: pinterest/pin/203295370652105766/
Posted on: Fri, 04 Oct 2013 20:04:13 +0000
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