Strawberry-Caramel Centered Chocolate Cookies

• Ingredients

  • 3/4 cups gluten-free plain flour (feel free to use spelt flour for a non gluten-free option.
  • 1/4 cup cacao powder.
  • 1/2 cup almond meal.
  • 1/2 teaspoon baking soda.
  • 1/3 cup coconut oil, melted.
  • 1/3 cup rice malt syrup.
  • 60 g cold-pressed coconut oil.
  • 1/2 cup rice malt syrup.
  • 1/3 cup coconut cream.
  • 1/2 cup fresh pureed strawberries.

Found on iquitsugar.com

Description

Ingredients

• 3/4 cups gluten-free plain flour (use spelt flour for a non gluten-free option if you prefer).
• 1/4 cup cacao powder.
• 1/2 cup almond meal.
• 1/2 teaspoon baking soda.
• 1/3 cup coconut oil, melted.
• 1/3 cup rice malt syrup.
• 60 g coconut oil.
• 1/2 cup rice malt syrup.
• 1/3 cup coconut cream.
• 1/2 cup fresh pureed strawberries.
• 3/4 cups gluten-free plain flour (use spelt flour for a non gluten-free option if you prefer).
• 1/4 cup cacao powder.
• 1/2 cup almond meal.
• 1/2 teaspoon baking soda.
• 1/3 cup coconut oil, melted.
• 1/3 cup rice malt syrup.
• 60 g coconut oil.
• 1/2 cup rice malt syrup.
• 1/3 cup coconut cream.
• 1/2 cup fresh pureed strawberries.

Directions

• 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with greaseproof paper. 2. In a medium bowl, whisk together the flour, cacao powder, almond meal and baking soda until well combined. Set aside. 3. In a separate bowl, whisk together the coconut oil and rice malt syrup. Add the coconut-syrup mixture to the dry ingredients and mix with a wooden spoon until combined. 4. To make the Strawberry Caramel, place the rice malt syrup in a saucepan over medium heat. Cook, stirring occasionally until thick, around 8-10 minutes. Remove from the heat and carefully stir in the coconut oil and coconut cream. Set aside to cool completely before stirring in the strawberry puree. 5. Roll 1 tbsp of dough into a ball and create a indent or well with your finger. Spoon 1 tsp of the strawberry caramel into the well and cover with a disk of dough making sure to seal the edges. Repeat with all the cookies and bake for 10 minutes or until slightly soft in the centre. Cool completely before serving.
• 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a baking tray with greaseproof paper. 2. In a medium bowl, whisk together the flour, cacao powder, almond meal and baking soda until well combined. Set aside. 3. In a separate bowl, whisk together the coconut oil and rice malt syrup. Add the coconut-syrup mixture to the dry ingredients and mix with a wooden spoon until combined. 4. To make the Strawberry Caramel, place the rice malt syrup in a saucepan over medium heat. Cook, stirring occasionally until thick, around 8-10 minutes. Remove from the heat and carefully stir in the coconut oil and coconut cream. Set aside to cool completely before stirring in the strawberry puree. 5. Roll 1 tbsp of dough into a ball and create a indent or well with your finger. Spoon 1 tsp of the strawberry caramel into the well and cover with a disk of dough making sure to seal the edges. Repeat with all the cookies and bake for 10 minutes or until slightly soft in the centre. Cool completely before serving.