Salted caramel cookies for two
Gluten free, Dairy free, Vegan.
- 1 tablespoon chia seeds
- 60g tinned coconut cream (or solid coconut oil)
- 60g coconut sugar
- 1/4 teaspoon ground sea salt
- 1/2 teaspoon vanilla extract
- 100g brown rice flour
- 1/4 teaspoon bicarbonate of soda
- 50g dairy-free salted caramel chocolate, roughly chopped
Preheat the oven to 180°C (160°C fan forced). Line a 38 cm × 25 cm baking tray with baking paper.
In a small bowl, thoroughly mix the chia seeds with 30 ml water. Set aside to become gelatinous.
Add all the remaining ingredients except the chocolate to a large bowl. Mix in the chia mixture until a wet dough forms. Fold in half the chopped chocolate.
Split the dough into two and shape into two large discs on the baking tray. Stud the dough with remaining chocolate.
Bake for 20 minutes for a soft, gooey cookie.
Flavours & Replacements
Replace the chocolate with 50 g chopped dates, ¼ cup chopped pecans and 1 teaspoon of cinnamon.
Replace the caramel chocolate with 25 g of vegan white choc chips, 25 g dried cranberries and 25 g chopped macadamia nuts.
Replace the caramel chocolate with vegan milk chocolate.