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Paleo Salted Caramel Chocolate Chip Cookie Bars

Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel and ready in under 30 minutes.

5 from 1 reviews

Paleo Salted Caramel Chocolate Chip Cookie Bars filled with a homemade 4 ingredient caramel spread.

Scale

Ingredients

Cookie base:

  • 1/3 cup salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)
  • 1 pasture-raised egg*
  • 4 tablespoons avocado oil (or liquid coconut oil)
  • 1/3 cup coconut sugar*
  • 1 teaspoon vanilla extract
  • 1 cup almond flour*
  • 1/4 cup coconut flour*
  • 1 teaspoon baking powder

Caramel center:

  • 1 cup pitted dates, softened
  • 3 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)

Cookie top:

  • 1/3 cup salted pecan or almond butter (can sub any nut butter but this tastes best! code RACHL for free shipping)
  • 2 tablespoons avocado oil (or liquid coconut oil)
  • 1 pasture-raised egg*
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour*
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate (code RACHL for free shipping)

Instructions

  1. Preheat oven to 350 degrees and whip up your If You Care paper cake and pie pan (8-9 inch round dish)
  2. In a medium bowl, make bottom layer by creaming together the nut butter, oil, egg, coconut sugar and vanilla extract
  3. Add in almond flour, coconut flour and baking powder and mix until smooth and creamy
  4. Spread layer into baking pan
  5. Began making the caramel by adding the dates, milk, vanilla and nut butter to a food processor and pulse until well combined and in a sticky caramel-like consistency
  6. Spread evenly on top of the cookie base
  7. Wipe the medium bowl clean from cookie base and begin making cookie top by add the nut butter, oil, egg, coconut sugar and vanilla and mix until creamy
  8. Add in the coconut flour and baking powder and mx again
  9. Fold in chocolate chips
  10. Evenly spread the cookie topping onto the caramel layer then bake in oven for 25 minutes
  11. Slice into bars and enjoy!

Notes

Store in airtight container for 5 days or freeze for longer

*I haven’t tested other subs yet. Please substitute at your own risk! If you do and have success, please let me know 🙂

rachLmansfield

rachLmansfield