1 cup gluten free oat flour
1/2 cup brown rice flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt (see notes)
1/4 cup almond butter (I used raw + creamy; see notes)
2 tbsp coconut oil
1/4 cup maple syrup
2 flax eggs (2 tbsp flax + 6 tbsp warm water)
1/2 tbsp vanilla extract
optional: 2 tbsp cacao powder (for chocolate cookies)
1/2 batch salted caramel sauce
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet, preferably with a Silpat.
In a small bowl, combine oat flour, brown rice flour, baking soda, baking powder, salt, and cacao if using. Mix well. In a larger bowl, whisk together almond butter, coconut oil, maple syrup, flax eggs, and vanilla. Add dry ingredients to wet and mix well to combine.
Fill an ice cream scoop with cookie dough. Using a small spoon or your hands, pull out the dough in the middle to create a hollowed out scoop. Make sure the bottom and walls of the cookie are thick enough to hold some filling. Add a rounded teaspoon of caramel to each hole, and cover the top with a disc of cookie dough, pressing down lightly on the edges. Gently remove the cookie from the ice cream scoop and place on cookie sheet. Repeat 8 times.
Bake cookies for about 20 minutes, or until golden brown.
- You can make a whole batch of caramel and save the leftovers for later!
- If the nut butter you use is salted, you may want to adjust the amount of salt you add.
- You can sub another nut butter if you don't have almond, but I find almond butter to be the most neutral.
- If you overfill your cookies or if the walls aren't thick enough, some of the caramel may escape while baking. The cookies will still be delicious, just a bit messier this way.