I’m not sure how in the world it happened since I had emptied everything out of the cupboards when we remodeled the kitchen last winter but I was looking for a new jar of one of my favorite nut butters, Wild Friends Vanilla Espresso Almond Butter, and I found a jar that was going to expire while we were gone so I had to use it up! I know great problem to have right? While I could have probably just spooned that jar and finished in a week I got the craving for some cookies and decided to whip some up with it. I was going for a version of my Chocolate Chip Sea Salt Marshmallow Peanut Butter Cookies but they ended up running out and getting flat but oh man they were chewy and even the girls loved them! Hey they grabbed them and had them gone before I could say espresso. They reminded me of these thin chewy caramel toffee ones we use to pick up at a little bakery on the way up to the cabin as a kid, especially with the caramel coconut chips. I whipped up a 2 more batches using other almond butters and adding in ground espresso powder as well. Good thing I had a little help eating all the cookies, and they pair perfectly with coffee, because really you can never have to much. I made them jumbo but you can make them any size you want. When you get a cookie craving you can’t go wrong with this one, especially if you’re a coffee lover!
Caramel Coconut Espresso Almond Butter Cookies
2 dozen 3″ cookies or a 18 jumbo cookies (shown)
1 3/4c gluten free oat flour*
1 1/2 tsp baking soda
1 1/2c espresso almond butter or almond butter plus 2tsp ground espresso (Wild Friends Vanilla Espresso Almond Butter)
1 1/2 c coconut palm sugar
2 1/2 tsp pure vanilla extract
2/3c unsweetened coconut milk (So Delicious Unsweetened Vanilla Coconut Milk)
1/2c chopped caramel coconut chips, plus more for topping if desired (Navitas Naturals Caramel Coconut Chips)
*Grind oats into flour using a food processor or Vitamix.
Preheat oven to 350F. Cream together almond butter, sugar, and vanilla with a hand mixer. Run a knife through the coconut rough chopping it if you haven’t already. In bowl mix oat flour, caramel coconut, and baking soda. Mix wet and dry ingredients together, again I use a hand mixer. Add in coconut milk, mix until just combine. Line baking sheets with a Silpat mat or sheet of parchment paper. Spoon or roll cookies into a ball with your hand, they will be a little wet, and press slightly flatten a little. These will spread out while baking so be sure to give them room. Bake about 11-13 minutes. Let cool on baking sheet for 5-7 minutes before removing them to cool on a baking rack. Enjoy!
Caramel Coconut Espresso Almond Butter Cookies, yes please! @2wildfriends @NavitasNaturals #SweatPink Click To Tweet
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