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Salted Caramel Pecan Cookies (Gluten Free & Dairy Free)

OMG! Guyyyysss… 

These cookies are the most insanely delicious out of this world treat I’ve ever made. Like for reals yo!

They are like last meal kind of good. Annnnnd they also happen to be gluten free and dairy free. 

But let’s get real for second, ok? 

Just because they are a healthier cookie, doesn’t mean you should go ahead and eat like 10 at a time. I often find people consuming waaaay too many baked goodies just because they contain healthier ingredients. 

I wish I could say these treats were sugar free, but they aren’t. They DO however contain way healthier sugars than most treats and they DO contain less sugar than your standard pecan cookies.

And I must say, I’m pretty damn proud of myself for mastering a caramel sauce that adds that extra bit of pizazz to this recipe. 

Have you ever attempted to make caramel sauce before? 

I’ve poked around online looking for caramel sauce recipes and ALL of them mentioned needing a baking thermometer and having to get the sauce to the absolute perfect temperature and how to meticulously stir the sauce a particular way. Blah, blah, blah. 

That just didn’t fly with me and so I went ahead and decided to shortcut the sauce and it turned out perfectly! There’s a good chance you’ll be licking caramel sauce off your fingers. I sure did! 

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So being that the holidays are vastly approaching I do hope that you will add these delicious gems to your repertoire. I promise your guests are going to love them, and theres a good chance you and your kids will end up eating them before the guests even arrive!Screen Shot 2016-11-14 at 6.52.50 PM

If you’re looking for more delicious Healthy Holiday Desserts and Treats, be sure to check out my cookbook HERE. It’s loaded with amazing gluten free desserts, many of which are dairy free and all are free of refined sugars. From lemon shortbread cookies, to decadent brownies, to peanut butter and jelly bars, you’ll be drooling from the very first page! Click here to get your copy. 

And now, let’s get to these Salted Caramel Pecan Cookies that will knock your socks off!! (Ok, maybe you want to keep them on – It’s getting cold out there!).

Enjoy! xoxo

 

 

Salted Caramel Pecan Cookies
Yields 25
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Prep Time
20 min
Cook Time
9 min
Total Time
30 min
Prep Time
20 min
Cook Time
9 min
Total Time
30 min
CARAMEL SAUCE
  1. 1/2 cup coconut milk, unsweetened
  2. 1/3 cup coconut sugar
  3. 1/3 cup cane sugar
  4. 1 1/2 tsp vanilla extract
  5. 1/2 tsp sea salt
COOKIE DOUGH
  1. 2 cups almond flour/meal
  2. 1/2 cup pecan flour/meal (simply grind fresh pecans in a blender or food processor to make flour)
  3. 1 tbsp coconut flour
  4. 1/3 tsp baking soda
  5. 1/4 cup coconut oil, melted
  6. 2 tbsp raw honey
  7. 2 tsp vanilla extract
  8. 25 pecans, raw and unsalted
Instructions
  1. FOR THE CARAMEL SAUCE: In a small saucepan medium heat, combine coconut milk, coconut sugar and cane sugar.
  2. Bring to simmer and stir constantly. Once mixture begins to boil, add in vanilla extract and salt, continuing to stir.
  3. Cook caramel sauce roughly 4-5 minutes until slightly thickened.
  4. Remove from heat, pour into a glass bowl and let cool.
  5. FOR THE COOKIE DOUGH: Preheat oven to 375F. In a medium bowl, combine almond flour, pecan flour, coconut flour, and baking soda.
  6. In a small bowl, whisk together melted coconut oil with honey and vanilla extract.
  7. Pour wet into dry ingredients and stir together until a dough starts to form.
  8. Add in 1/2 cup of the caramel sauce to the dough. This is when the dough will start to come together. Stir until well combined.
  9. TO MAKE COOKIES: Using your hands, grab roughly 1 tbsp of dough, roll into a ball and place onto a baking sheet lined with parchment paper, leaving about 2 inches apart between each cookie.
  10. VERY slightly, flatten the cookies, and using your finger, poke a hole into the cookie (DO not poke all the way through).
  11. Pour caramel sauce into the hole and top with a pecan. Continue this process until all cookies are complete.
  12. Bake in the oven for 9 minutes at 375F.
  13. Remove and let cool.
Notes
  1. *I had a little extra almond flour left along with pecan flour, so I added it to the cookie dough mixture. I got 25 cookies out of this batch.
  2. *Depending on what size you make your cookies, you may have a little more or less than 25.
  3. *If you stick to the exact measurements, you should have roughly 15-20 cookies out of this batch.
  4. *You will have leftover caramel sauce. At least I did. I used this in my Pumpkin Spiced Lattes and coffees. It was delicious!
  5. *You can drizzle leftover caramel sauce over fruit or coconut bliss ice cream for an extra treat!
Holistic Wellness https://holisticwellness.ca/

 

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Raw Super Seed Cookies

Love cookies?

Who doesn’t! Nothing beats whipping up your own batch of cookies. You can control the amount of sugar you use, the quality of ingredients and ditch the dairy, gluten and soy!

Best part is, these cookies are RAW! And yes, they are gluten free, dairy free and soy free, but full of incredible flavour, healthy fats and contain no added sugars!

You can feel good about serving these to your family and feeding them goodies that won’t spike their blood sugar and will in fact help to fuel your brain! With the healthy fats from sunflower and pumpkin seeds, plus the addition of mineral rich super foods such as goji berries and chia seeds, these raw cookies are truly a healthy treat!

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Raw Super Seed Cookies

Ingredients:

1 cup raw unsalted sunflower seeds
1/2 cup raw unsalted pumpkin seeds
1/2 cup raw unsalted sesame seeds
8-10 medjool dates, pitted
2 tbsp goji berries
2 tbsp chia seeds
1 tbsp coconut oil
1 tsp cinnamon
2 tbsp water
Pinch of sea salt

Directions:

Place all ingredients, except the water, in a food processor using the ‘S’ blade. Process until well mixed. Add the water to help make the batter stick, and process another 10 seconds. *You may need to add more water to help the batter stick. Using your hands roll into tablespoon sized balls, gently press down to flatten and store in the refrigerator on a parchment lined baking sheet. These cookies will keep for a week in the fridge and 1 month in the freezer.

Happy UN-baking!

Samantha xoxo

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