GLUTEN FREE | REFINED SUGAR FREE | VEGAN OPTION
Everything a sweet tooth dreams of—crispy on the edges, soft in the centre, and irresistibly delicious. We’ve teamed up with Loco Love to bring you this decadent yet nourishing treat, made with simple, wholesome ingredients.
INGREDIENTS
COOKIE
140g (½ cup) roasted almond butter
125g (½ cup) salted butter (substitute dairy free butter or coconut oil)
150g (½ cup) maple syrup
80g (½ cup) coconut sugar
2 tsp vanilla extract
1 egg (substitute 1 flax egg, see notes)
240g (2 cups) almond or hazelnut meal
½ tsp baking soda
1 cup Loco Love Mylk Chocolate Drops
2 Loco Love Classic Chewy Caramel Bars, chopped
TAHINI CARAMEL
75g (¼ cup) maple syrup
70g (¼ cup) hulled tahini
¼ tsp salt
TO SERVE
Vanilla bean ice cream
METHOD
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Preheat oven to 175C (conventional).
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Melt butter in a 20cm, oven proof skillet over low heat. Once melted turn off heat and allow to cool for 5 minutes.
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In a large mixing bowl add almond butter, cooled butter, maple syrup, coconut sugar and vanilla. Whisk until smooth, then add the egg and whisk through.
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Sift in almond meal and baking soda and fold together until no dry patches remain, then fold through Loco Love Mylk Drops.
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Transfer the cookie dough to the skillet (it will already be greased from the butter). Use an offset spatula to spread evenly, then top with chunks of Loco Love Classic Chewy Caramel.
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Bake for 25 minutes, or until the middle is just cooked (it should be very moist, but have no wet/runny batter when checked with a skewer). Check at the 20 minute mark and cover the skillet with foil if the top is browning too quickly.
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While the cookie bakes, mix the tahini caramel ingredients together in a bowl.
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Serve cookie skillet while warm. After removing from the oven, drizzle with tahini caramel, and serve with ice cream.
NOTES
To make 1 flax egg combine 1 Tbsp ground flax seeds with 2.5 Tbsp warm water. Mix together and sit for 5-10 minutes or until thickened.
