Best EVER Salted Pecan Caramel Cookies

November 30, 2017

Prep Time: 20 Min
Cook Time: 9
Min Total Time: 30 Min Yields 25 CARAMEL SAUCE:

COOKIE DOUGH:

2 cups almond flour/meal
1/2 cup pecan flour/meal (simply grind fresh pecans in a blender or food processor to make flour)
1 tbsp coconut flour
1/3 tsp baking soda
1/4 cup coconut oil, melted
2 tbsp raw honey
2 tsp vanilla extract
25 pecans, raw and unsalted

Instructions:

FOR THE CARAMEL SAUCE: In a small saucepan medium heat, combine coconut milk, coconut sugar and cane sugar.
Bring to simmer and stir constantly. Once mixture begins to boil, add in vanilla extract and salt, continuing to stir.
Cook caramel sauce roughly 4-5 minutes until slightly thickened.
Remove from heat, pour into a glass bowl and let cool.

FOR THE COOKIE DOUGH: Preheat oven to 375F. In a medium bowl, combine almond flour, pecan flour, coconut flour, and baking soda.
In a small bowl, whisk together melted coconut oil with honey and vanilla extract.
Pour wet into dry ingredients and stir together until a dough starts to form.
Add in 1/2 cup of the caramel sauce to the dough. This is when the dough will start to come together. Stir until well combine.

TO MAKE COOKIES: Using your hands, grab roughly 1 tbsp of dough, roll into a ball and place onto a baking sheet lined with parchment paper, leaving about 2 inches apart between each cookie.
VERY slightly, flatten the cookies, and using your finger, poke a hole into the cookie (DO not poke all the way through).
Pour caramel sauce into the hole and top with a pecan. Continue this process until all cookies are complete.
Bake in the oven for 9 minutes at 375F.
Remove and let cool.