Gooey Caramel & Cardamom Cookies

Someone out there who loves gooey caramel cookies as much as I do? Probably. Maybe you? If you don’t you are weird, lol. JK. When I was younger I used to bake gooey caramel cookies all the time, I don’t think there has been a single birthday party in my house without caramel cookies! Seriously. Well they are just ‘the’ Nr.1 cookie in my heart and therefor I felt forced to come up with a grain free, healthier option. So, I made these. And maannnnnn they are GOOD. Even yummier then the old version, or at least just as good.



5 from 1 reviews
Gooey Caramel & Cardamom Cookies
Prep time
Cook time
Total time
Serves: 10
  • 2 cups + 1.5 tablespoons almond flour (5 dl)
  • ¾ teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • ⅓ cup real maple syrup (0.8 dl)
  • 1 tablespoon almond butter
  • 2 teaspoon cardamom, freshly grounded
  • 3.5 ounces / 1 dl coconut oil
  1. Preheat oven to 350 F (175 C).
  2. Add almond flour, salt and baking soda to a bowl and mix well.
  3. Melt the coconut oil in a stainless bowl over boiling water.
  4. Stir down almond butter, cardamom and maple syrup.
  5. Mix everything in a food processor or with a handblender until well combined.
  6. Form the batter into 1 inch big balls (2.5 cm).
  7. Line a baking sheet with parchment paper.
  8. Place the cookies on it and lightly press down each cookie with the palm of your hand to flatten them out a bit.
  9. Bake them for about 10 min or until they are golden.
  10. Let cool on a cooling rack.
  11. Now EAT! uhm yummmm.
  12. Think you have to make a double batch on these cause they are gone really really fast!!



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