"sugar pie" cookies
these grain free "sugar pie" cookies will melt in your mouth, with a caramel icing and a soft chewy cookie base made out of almond butter, almond flour, and coconut flour. they can also be made into "sugar pie" sandwich cookies which may be even more fun!
Servings: 23 cookies
Ingredients
the cookies
- 1/2 cup almond flour
- 4 tbsp coconut flour
- 1/2 cup smooth almond butter no additives, SCD legal
- 1/2 cup honey
- 5 medjool dates softened
- 1/2 tsp baking soda
- 1 egg
the caramel
- 6 medjool dates, completely softened (they should be soaked in boiling hot water for at least 30 minutes, or overnight)
- 1/2 cup hazlenut milk sub in preferred nut milk
- dash of pink himalayan salt
- 1/4 tsp pure vanilla extract
Instructions
the cookies
- in a saucepan over medium heat, warm your honey and medjool dates. bring to boil and allow to simmer for 5-6 minutes, continually stirring and mashing up the dates.
- proceed to mix your cookie ingredients, in a large bowl, mix your dry and add in your almond butter. wait to mix once you add in the honey-date mixture.
- pour in your honey-date mixture once simmered, and mix well. finally add in your egg and combine.
- on a baking sheet lined with parchment paper, taking a tablespoon, spoon the cookie batter on the tray evenly spaced out. it will be sticky, so keep a little bowl of water nearby to wet your fingers as needed.
- using the palm of your hand or the bottom of a spatula (I find palm of hand works best), press down on top of each cookie ball to flatten each cookie-- you may need to add a drip of water to help flatten each cookie cleanly.
- bake in a preheated oven at 350, for 10 minutes. makes approx 20-23 cookies.
- these cookies are best stored in the fridge or freezer! allow to cool completely before icing.
the caramel
- to prepare your caramel, simply mix your softened medjool dates in a food processor with the hazlenut milk, blending on high until everything smoothens and mixes together well.
- while it's mixing, add in your vanilla extract and salt. continue to combine until no more chunks or pieces of dates remain. you may need to scrape down the sides occasionally. you may need to mix for 5-10 minutes depending on your processor strength.
- once mixed well, store in fridge in airtight container until you're ready to ice each cookie and serve freshly-iced. alternately, you can also create sugar pie cookie sandwiches by adding icing to the bottom of one cookie and sandwiching another cookie on top. either option, i do recommend doing it fresh before eating for best results with the caramel.