Gluten-Free Caramel Stuffed Chocolate Cookies
 
Prep time
Cook time
Total time
 
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Ingredients
  • Cookies:
  • 2 Cups of Quinoa Flour
  • ¼ Cup Cocoa Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Egg
  • 1 Cup Coconut Sugar
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla
  • ½ Cup Coconut Oil, Melted
  • Caramel:
  • 1 Cup Pitted Dates (~10-12 Dates)
  • ½ Teaspoon Coconut Oil, Melted
  • Dash of Salt
Instructions
  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Place the dates in a heat-safe bowl, and cover with hot water. Set aside.
  3. In a large bowl, combine quinoa flour, baking soda, cocoa powder and salt.
  4. In a separate bowl, whisk together coconut oil and sugar until fluffy. Then whisk in the egg, maple syrup and vanilla.
  5. Add wet ingredients to dry ingredients and mix until combined and a sticky dough forms. Place in the fridge while you prepare the caramel.
  6. Add the soaked dates to a food processor, keeping the soaking water in the bowl. Pulse the dates until they begin to breakdown and form a sticky ball.
  7. Stop the food processor and add salt and coconut oil. Process until smooth. If the dates are too sticky or become hard to process, add a few tablespoons of the soaking water to thin (I used about ~3 tablespoons).
  8. To form the cookies, use a cookie dough scoop or large spoon to scoop the dough into a ball. Make an indent in the dough with your thumb, and fill the indent with ~1/2 - 1 Teaspoon of the caramel filling. Cover the indent with cookie dough, and roll into a ball. Repeat until all dough is used.
  9. Bake at 350F for 10-12 minutes.
  10. Allow the cookies to cool, before using a spoon to gently flatten the cookies.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/caramel-chocolate-cookies/