Description
Part chewy cookie, part gooey pecan pie filling, this dessert is totally irresistible.
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 vanilla bean powder
1 cup pecans
¾ cup homemade caramel sauce
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 flour, baking powder, baking soda, and salt. Stir in the pecans, and then swirl in the caramel, leaving streaks of the caramel.
Pour into a pie pan and smooth into an even layer. Bake about 40 minutes until deep golden brown but still soft in the center. Cool completely in the pan before slicing and serving, with more caramel, of course.
Cookie pie may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes