Description

A giant and richly spice molasses cookie with almond butter, carob chips, and salted caramel hidden inside.

Ingredients

Scale

¾ cup coconut oil, room temperature

2 1/3 cups paleo flour blend (2 cups almond flour, 1 1/3 cup tapioca starch, ¾ cup coconut flour)

1 teaspoon baking soda

2 teaspoons ground ginger

1 tablespoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground cloves

¾ cup coconut sugar

¼ cup unsulphered molasses

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

¾ cup creamy almond butter, vanilla if you have it

1 cup carob or dark chocolate chips

1/3 cup salted caramel, homemade and with espresso if you have it

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Instructions

Make the dough. In a large bowl, cream the coconut oil and sugar until fluffy and combined. You can do this by hand or with a hand or stand mixer. Beat in the egg and yolk, along with the molasses and vanilla. Stir in the flour, baking soda, and spices.

Press about half the dough into a deep dish pie pan, smoothing it up the sides. Spread the almond butter over the dough, sprinkle with chips, and drizzle with caramel. Dollop the remaining dough on top and smooth to cover all the filling.

Cover and refrigerate for 24-48 hours.

When ready to bake preheat the oven to 350 degrees F/325 degrees F convection and bake 25-30 until set on top. Allow to cool completely before slicing and serving. Pie may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

Prep Time: 20 minutes
Cook Time: 30 minutes