This is the recipe for my Salted Caramel Cookies, they are soft, buttery and they have a deep taste of caramel and that lovely salty contrast. As a bonus they are a healthy baked treat, low-carb and grain/gluten-free too, so they will be easy on you and that’s Hygge, not having to feel sluggish after a treat I definitely think so. Living without cookies or “småkager” (direct translation “small/little cakes”) as they are called in danish, aren’t really an option for my family, we love our hygge treats and would never be without them. However,on a daily basis I do try to limit the sugar consumption to a minimum and with cookies like these, that seems rather easy, cause I do not crave the sugary ones when I’ve had one of these that’s for sure.
Salted Caramel Choc Chip Cookies
- 95 g Almond Flour Fine
- 55 g Coconut Flour Fine (not shredded)
- 1 tsp Psyllium Husk Powder (you can mill your own husks in a coffee mill)
- 1/4 tsp Baking Soda (Bicarbonate/Natron)
- 1 g Himalaya Sea Salt Fine
- 40 g Coconut Sugar
- 1/2 tsp Green Stevia Drops (pure stevia) I use one from www.steevia.eu
- 1/2 tsp Natural Caramel Extract I use an organic one from (Trésors de Chef)
- 125 ml Unsalted Grassfed Butter
- 1 Large Pastured Egg + 1 Yolk
- 35 g Dark Chocolate min 85% Coarsely Chopped/Chips
- 1 pinch Fleur de Sel for Sprinkling I use one from Noirmoutier
- Melt butter on low, until completely melted leave to cool.
- While waiting for the butter to cool, mix almond flour, coconut flour, salt, baking soda and psyllium powder and chocolate chips/chopped in a bowl, mix until evenly combined and put the bowl aside for later.
- Poor the butter into a separate bowl add sugar, stevia drops and caramel extract. Whisk until combined and add egg plus the extra yolk. Whisk until light and smooth. Add half of the flour mix and thoroughly combine, then fold in the rest of the flour. Keep folding until the dough has a beautiful dark Caramel color and is completely combined.
- Leave the dough to rest for a minimum of an hour and preferably 24-72hrs in the fridge (yeah I know 😅 that's probably not going to happen with the first batch, Right?) However, for future batches I really recommend you to try this step. This step helps the dough to mature/sprout which will make the cookies healthier for your gut, because it reduces the amount of phytic acid in the flour (also called anti nutrients), the resting process makes the nuts/grains in baked goods easier for your body to digest (in short no more tummy aches). The second bonus of the rest, is that the flavor you get from this process is so much deeper and better, so try the slow edition out, I am sure you will like it 🎈
- When the dough is ready to bake, preheat the oven to 170 Celsius. Scoop the dough with a small ice cream scooper or make 16 evenly sized balls. Press each cookie flat with your fingers, they should be about 1-1.5 cm thick. Since these cookies do not melt like normal high sugar cookies, you need to help them do this. Bake until golden about 10-15 mins depending on your oven or whether using a fan or not, I use the fan and usually the cookies are golden brown after 12 mins, so keep an eye on them.Leave to cool on a cooling rack.
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