Salted Caramel Filled Chocolate Cookies (Vegan, Gluten & Sugar Free)
This is a delicious recipe for chocolate cookies filled with a tasty salted caramel filling
For the filling
- 3 tbsp Cashew or almond butter
- 3 tbsp Fiber syrup or agave
- 1 tbsp Plant based milk (I used oat milk)
- A pinch of Sea salt
For the chocolate cookies
- 3/4 dl Apple sauce
- 3/4 dl Nut butter of your choice (I used almond)
- 1 1/2 dl Oat flour
- 1 dl Cacao powder
- 1/2 dl Xylitol
- 3/4 tsp Baking soda
Combine the ingredients for the salted caramel filling in a bowl. Place in the freezer and let it freeze for 20-30 minutes, util a bit frozen and easy to roll into small balls.
Preheat the oven to 175 degrees Celsius.
Combine the ingredients for the chocolate cookies in a bowling stir until you have a firm dough.
Divide the cookie dough into 5-6 equally sized balls. Flatten until you have a flat round patty.
Take out the salted caramel mixture from the freezer. Roll into 5-6 equally sized balls. Place a salted caramel ball in the middle of each chocolate cookie patty and then wrap the cookie dough around it. Make sure it is thoroughly sealed. Flatten to desired shape (it will not spread) and place on a parchment covered baking sheet.
Bake in the oven for 9-11 minutes.