Name: Caramel Carob Cookie Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2/3 cup olive oil; 2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour); 1 ¼ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 2/3 cup coconut sugar; 2 teaspoons espresso powder; 2 teaspoons pure vanilla extract; 1 ½ cups carob or dark chocolate chips; ¾ cup homemade caramel sauce

Description

A decadent giant cookie studded with carob chips and generously swirled with caramel.

Ingredients

Scale

2/3 cup olive oil

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 ¼ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2/3 cup coconut sugar

2 teaspoons espresso powder

2 teaspoons pure vanilla extract

1 ½ cups carob or dark chocolate chips

¾ cup homemade caramel sauce

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Instructions

Preheat oven to 350 degrees F/325 degrees F convection.

In a large bowl, stir together oil, sugar, espresso, and vanilla until well combined. Stir in the flour, baking powder and soda, and salt, until just combined. Stir in the chips and then swirl in the caramel, leaving visible ribbons.

Pour into an 8 or 9 inch round pan, smooth the top, and bake 40-50 minutes until golden brown and mostly set in the center. Cool completely in the pan before slicing and serving with more caramel.

Notes

Recipe adapted from Saveur

Prep Time: 10 minutes
Cook Time: 50 minutes