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Nicole Modic
SERVES 12 cookies
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Shortbread Cookies:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup creamy almond butter
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract

Caramel Filling:

  • 1 cup coconut sugar
  • 1 can full fat coconut milk
  • 1 teaspoon vanilla extract
  • Sea salt flakes to garnish


  • In a bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg and salt, and set aside.
  • Grab another bowl, and add the coconut sugar, coconut oil, almond butter, eggs, and vanilla extract.
  • Beat with a hand mixer or stand mixer.
  • Pour the dry ingredients into the wet ingredients, stirring until just incorporated.
  • Next, place the dough into the refrigerator for 30 minutes.
  • When the dough has been in the refrigerator for about 20 minutes, preheat the oven to 350 F, and line two cookie sheets with parchment paper.
  • Remove the dough from the oven, and form small cookie balls, and place them onto the cookie sheets.
  • Using the back of a spoon, press an indent into the center of each cookie.
  • Bake cookies 10-12 minutes or until lightly golden.
  • Remove from oven.
  • Use spoon to make the indent again, if needed.
  • Let cool completely.
  • Next, make the caramel sauce by adding the coconut sugar, coconut milk, and vanilla to a small saucepan. Bring to a boil over high heat, then reduce the heat to medium-low.
  • Simmer for about 30 minutes, stirring frequently, until the sauce reduces and thickens.
  • Transfer the sauce to a container to let cool.
  • When the caramel has cooled and thickened slightly (it will thicken the longer it sits), use a spoon to fill the center of each cookie with caramel.
  • Sprinkle with sea salt flakes, if desired (highly recommend)!
  • Enjoy!

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