Best EVER Salted Pecan Caramel Cookies

by Stephanie Dalton

Originally published November 30, 2017

Prep Time: 20 Min

Cook Time: 9Min

Total Time: 30 Min

Yields 25

CARAMEL SAUCE:

• 1/2 cup coconut milk, unsweetened

• 1/3 cup coconut sugar

• 1/3 cup cane sugar

• 1 1/2 tsp vanilla extract

• 1/2 tsp sea salt

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.