Gluten Free Bourbon Caramel Samoas

Gluten Free Bourbon Caramel Samoas might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 15 and costs 65 cents per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 281 calories, 4g of protein, and 13g of fat per serving. If you have almond meal, vanillan extract, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 57 minutes. Many people made this recipe, and 6171 would say it hit the spot. It is brought to you by Minimalist Baker. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so great. If you like this recipe, you might also like recipes such as Gluten Free Samoas Brownies, No-Bake Samoas Cookie Granola Bars (vegan, gluten-free), and Dairy Free Corn Free Gluten Free Caramel Sauce.

Servings: 15

Preparation duration: 45 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt and sugars in a large bowl.In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.Chill in the fridge for 15-30 minutes, or overnight.Preheat oven to 375 degrees and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.

 

Step by step:

1. Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt and sugars in a large bowl.In a separate bowl, beat egg vigorously until nearly doubled in volume.

2. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.Chill in the fridge for 15-30 minutes, or overnight.Preheat oven to 375 degrees and shape dough small discs - about 15 cookies.

3. Place on baking sheet, giving each cookie about 1-1/2 inches of room.

4. Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.

5. Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.

6. Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate.

7. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.Refrigerate or freeze for another 5 minutes to set.

8. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.

Nutrition Information:

covered percent of daily need