Coconut Chocolate Caramel Cookies
Love milk and cookies?! Try these delicious cookies for your next indulgent snack!
Ingredients
- .5 cup.5 cup.5 cup Salted Butter, room temperature
- .5 cup.5 cup.5 cup Coconut Oil, Virgin
- 1 cup1 cup1 cup Brown Sugar
- 1 cup1 cup1 cup Granulated White Sugar
- 2 whole2 whole2 whole Eggs, Large
- 1-2 tsp1-2 tsp1-2 tsp Organic Maple Extract, (or vanilla extract)
- 3 cups3 cups3 cups Primal Palate Gluten-free All-Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- 4 oz4 oz4 oz Semi-Sweet Chocolate Baking Bar, chopped
- 1 cup1 cup1 cup Sea Salt, Caramel Chips
- .5 cup.5 cup.5 cup Coconut
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 375˚F
- In a large mixing bowl add butter and coconut oil.
- Using a hand mixer, whip butter and coconut oil for 3 minutes
- Next, add brown and granulated sugar. Beat for 2 more minutes.
- Add eggs and maple extract. Beat for 1 minute.
- In a separate bowl combine flour, baking soda, baking powder, and salt. Stir the ingredients with a fork until well combined. (**See notes**) Add dry ingredients into your mixing bowl in increments. (I usually take about three rounds of adding some dry ingredients, mixing, and then repeating.)
- Take your bar of semi-sweet chocolate and place it on a cutting board. Take a sharp knife and press down firmly on the bar as you chop it into small centemter size pieces. If you don't have a knife and cutting board on hand, you can use your hands to break the chocolate bar. It just won't break into very even pieces and you might get stuck with some really big chunks of chocolate(but that's not totally a bad thing ;).
- Fold in semi sweet chocolate chunks, sea salt caramel chips, and shredded coconut, until nice and combined. (set aside a small handful off semi-sweet chocolate chunks, and sea salt caramel chips for adding ontop of your cookie dough balls after they are formed.)
- Using a medium sized cookie scoop, place about 8 dough balls on a non greased cookie sheet. (*optional-->Using parchment paper under your cookies, makes for easier clean up!)
- Bake for 7-10 minutes. (seven if you like a gooier cookie, close to ten for a more firm cookie!)
- Place on cooling wrack immediately. If you plan to store these cookies, let them cool completely and store in an airtight container for up to a week.
- Enjoy!
Notes
Ok, I know it’s an extra step, and takes a little more time, but I HIGHLY RECOMMEND sifting your dry ingredients! This helps prevent small clumps of baking soda, sugar, flour etc from ruining a bite of your gooey gooey cookie!
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My Notes:
About This Recipe
Show nutritional information
Baked Goods FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 254 |
Fat: | 13 g |
Carbohydrates: | 33 g |
Protein: | 1 g |
Cholesterol: | 12 g |
Sodium: | 5725 mg |
Fiber: | 1 g |
Sugars: | 18 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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