A soft-textured almond butter cookie flavoured with salted caramel and vanilla.
There is no Nutrition Label for this recipe yet.
2tbs flax meal
1/4cupcoconut sugar(or rapadura sugar)
2tbscaramel/butterscotch baking chips(finely chopped - plus a couple extra for pressing onto the tops)
Preheat an oven to 180C and line a large cookie tray with a silpat sheet or non-stick baking paper.
Combine all ingredients together then roll (or drop) about 1 tbs of the cookie dough 1cm apart on the cookie tray (pressing the balls down slightly). Press in with a couple butterscotch/caramel baking chips.
Bake for 10-12 minutes and allow to cool completely on the trays before removing with a spatula (cookies will be soft).