Salted caramel cookies for two

Salted caramel cookies for two

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
2 jumbo cookies
Photographer
Elisa Watson, Jeremy Butler

Soft-centred jumbo cookies for those lazy nights when you need a quick and easy treat. Perfectly paired with a cup of tea, one for me and one for you.

Ingredients

Quantity Ingredient
1 tablespoon chia seeds
60g tinned coconut cream
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

Method

  1. Preheat the oven to 180°C (160°C fan forced). Line a 38 cm × 25 cm baking tray with baking paper.
  2. In a small bowl, thoroughly mix the chia seeds with 30 ml water. Set aside to become gelatinous.
  3. 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.
  4. Split the dough into two and shape into two large discs on the baking tray. Stud the dough with remaining chocolate.
  5. Bake for 20 minutes for a soft, gooey cookie.

Other flavours

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. STICKY DATE

    Replace the chocolate with 50 g chopped dates, ¼ cup chopped pecans and 1 teaspoon of cinnamon.
  2. WHITE CHOCOLATE

    Replace the caramel chocolate with 25 g of vegan white choc chips, 25 g dried cranberries and 25 g chopped macadamia nuts.
  3. CHOC CHIP

    Replace the caramel chocolate with vegan milk chocolate.
Tags:
wholefood
allergy-friendly
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