Salted caramel is “all the rage” at the moment, have you noticed? So many brands are using the flavour in their products, and no wonder. Salt is a natural flavour-enhancer, and the sweetness of the caramel is indulgent and comforting. The two together is a match made in food-heaven!
Achieving a sugar-free version was never going to be easy, but I really like the balance of flavours in these cookies. If you find them too “savoury”, try reducing the peanut butter by 10-20 grams.
280g plain flour
1 1/2 tsp cornflour
100g carob powder
1 tsp bicarb of soda
1/2 tsp salt
170g unsalted butter, melted
1 egg yolk
50g peanut butter
2 tsp salted caramel flavouring
2 tbsp honey
150g cocoa nibs
- Mix the flour, carob powder, bicarbonate of soda, cornflour and salt in a large bowl and set to one side.
- Add the melted butter, egg and egg yolk, peanut butter , honey and salted caramel flavouring to a food processor and mix until thoroughly combined.
- Gradually add in the flour and then fold in the cocoa nibs.
- The dough will look crumbly, but it will come together later
- Cover the dough with clingfilm and chill in the fridge for a minimum of 2 hours.
- Take the dough out of the fridge once the time has lapsed, and preheat the oven to 170C/340F/GM4
- Line 2 baking sheets with baking parchment.
- Take a ball of the dough and shape it to your preference, then place on the baking parchment. I recommend keeping the cookies relatively thin to ensure an even bake.
- Note: these cookies will not really change shape in the baking process, so whatever shape you put them into the oven, is how they will come out!
- Bake for 10-12 minutes, depending on the thickness of your cookies (I baked mine for 11 minutes, and they were lovely and soft in the centre).
- Allow to cool on the parchment for 10 minutes before moving to a wire rack to cool completely.