Salted Caramel Cookies

This is what I like to call my fall back recipe. It’s the one I go to when my penchants for dark chocolate has gone on that bit too long. It’a a refreshing change, yet with a unique flavour all of it’s own. Sweet, salty and caramelly it really hits the spot and skips the hips. If you’re not convinced, take it from Gwyneth, we can safely put our faith in pretty much anything she touches. Adapted from her cookbook, It’s All Good, I’ve used a little less maple syrup and it’s still just as satisfying. A recipe that is sure to please xx

Salted Caramel Cookies
Adapted form It’s All Good by Gwyneth Paltrow

Ingredients
1.5 cups gluten free flour
1/2 tsp sea salt
1tsp baking powder
1 cup almond butter
3/4 cup maple syrup
1tsp pure vanilla extract
1/2 tsp Pink Himalayan Sea Salt for sprinkling

Directions
1. Pre heat oven to 190 degrees. Line two baking trays with baking paper.
2. In a large mixing bowl, whisk together flour, sea salt and baking powder.
3. In a small mixing bowl, whisk together almond butter, maple syrup and vanilla. I like to do this in a small non stick pan over a low flame, the ingredients are easier to combine this way. However, ensure the flame is kept very low and be careful not too burn. It should only take a minute or so of stirring to combine thoroughly.
4. Combine the wet and dry ingredients together in the large mixing bowl.
5. Form the dough into cookies by rolling about 1 heaped tablespoon of mixture into round balls. Then, wetting your finger tips press down on each cookie. Repeat using a slightly wet fork to create a nice pattern. Keeping a bowl of warm water on hand makes for an easier, less sticky job.
6. Bake until fragrant and slightly firm, approx 10-15 min xx