Luscious Coconut Caramel Sandwiched Between Two Shortbread Cookies and then Drizzled with Melted Chocolate. Does it Get Any Better Than That? I Don't Think it Does! But Wait...They're Only 43 Calories and .5 Net Carbs Each!
What's better than luscious, creamy, dreamy caramel and chocolate together? Not much, in my humble opinion! For this unbelievably decadent cookie, I've taken two vanilla bean shortbread style cookies and filled them with my rich, sticky caramel. To finish them off, I give them a good drizzle of melted chocolate. They are as beautiful to look at as they are to eat! This is a great special occasion cookie. The dough only takes a few minutes to make, and you can use any cookie cutters you'd like! They are Keto, Paleo, Vegetarian, gluten-free, sugar-free, and dairy-free.
Low-Carb Chocolate Drizzled Caramel Sandwich Cookies
Makes 40 sandwich cookies (but will depend on the size of your cutters, I used 1 1/2 inch diameter cookie cutters which I'll link below)
*As an Amazon Associate I earn from qualifying purchases
Ingredients:
3/4 C almond flour (I use Blue Diamond finely sifted almond flour)
1/2 C coconut flour (I like Anthony's Organic coconut flour)
1/2 Tbsp arrowroot flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp coconut manna, melted (I use Nutiva coconut manna)
1 Tbsp coconut oil, melted (I use Nutiva coconut oil)
1 large egg
2 Tbsp unsweetened almond milk
1 tsp vanilla extract (I love Nielsen-Massey Madagascar Bourbon pure vanilla extract)
1/4 tsp almond extract
1 batch coconut caramel (click here for the recipe)
1/2 cup sugar-free chocolate chips, melted (I use ChocZero dark chocolate chips in this recipe)
cookie cutters (click here to get the ones I use for this recipe!)
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot flour, baking powder, baking soda, salt, and Swerve or Purecane. To this, add the melted coconut manna and melted coconut oil. Stir to combine, then add the egg, almond milk, vanilla extract, and almond extract. Stir until thoroughly combined. Finish mixing it by kneading a few times with your hands.
Place the dough on top of a large sheet of parchment paper dusted with a little confectioner's Swerve if you're having difficulty with the dough sticking. Place another parchment sheet on top and roll out with a rolling pin to about 1/8 inch in thickness. Using cookie cutters of your choice, cut out the dough until you've used it all. Place on your prepared baking sheet and bake for 7-8 minutes for the bottoms and about 6 minutes for the tops of the cookies, if you are cutting out the middle of the tops. Remove from the oven and cool on the pan for a few minutes and then transfer the cookies directly to a wire rack to cool completely.
Once the cookies are completely cooled, take the bottom half of the cookie and flip over, so the bottom is on top. Spoon about 1/2 teaspoon of coconut caramel on the cookie and then top with another cookie. Repeat until you've used all of the cookie bottoms and tops to make sandwiches.
Next, melt the chocolate chips in the microwave for 30 seconds. Transfer to a ziplock bag and snip off a very small corner of the bag with scissors. Drizzle the melted chocolate over the tops of the cookies. These cookies are best stored at room temperature for 3-4 days and then transferred to the freezer. Enjoy!
The dough, ready to be rolled out.
The dough rolled out and cut with cutters.
A batch of the top cookies ready to go in the oven!
The cookies filled with caramel.
The finished cookies, they are so cute!
Up close...
And inside! Is there anything yummier than melty chocolate and caramel? I don't think so!
Comments