Salted Caramel Chocolate Chip Cookie- grain free, sugar free
Once I figured out how to make caramel with allulose and butter, the next logical recipe had to be a Salted Caramel Chocolate Chip Cookie! This cookie is soft and flavorful with just the right amount of chewiness. Both grain free and refined sugar free, this tasty cookie elicits a level glucose response, making it ideal for keto diet followers, diabetics, and those keeping their blood sugar steady for optimal metabolic health. I promise that the extra step of making caramel first is totally worth the effort. No one will guess that these cookies are a healthier grain free, gluten free and refined sugar free caramel indulgence!
Equipment
- sauce pan
- candy thermometer
- sheet pan
- parchment paper
- mixing bowl
- chop stick
- spatula
Ingredients
for the caramel
- 3/4 cup salted butter
- 1/2 + 1/3 cup allulose
- 1 tsp vanilla
for the cookie dough
- 1 1/2 cup almond flour blanched
- 3/4 cup arrowroot (it is possible to make these cookies using all lupin flour in place of the arrowroot but I chose to use arrowroot because it improves the texture of the cookie)
- 1/2 cup lupin flour
- 1/2 tsp sea salt (use 3/4 tsp if your butter is unsalted)
chocolate chips
- 1 cup dark chocolate chips or chunks sugar free (use code NEST to save 15% on Hu chocolate)
for topping cookies
- 1 tsp coarse salt (I like Maldon)
Instructions
Make your caramel
- Preheat oven to 350F
- Melt butter in a small saucepan on the stovetop
- When the butter is completely melted, add allulose and vanilla. Stir constantly and monitor temperature with a candy thermometer. (I use a chopstick to stir my caramel)
- As soon as the caramel reaches 300F, remove from the heat source and set aside to cool. The butter and caramel may separate a little and that is totally fine. Allow the caramel to cool for at least 15 minutes. (It is very important that you do not let the temperature go above 300F as allulose goes from the caramel state to burn very quickly)
Mix your dry ingredients
- In a mixing bowl blend together almond flour, arrowroot, lupin flour and sea salt
- Once the caramel is cool, pour over the dry ingredients and using a silicone spatula, mix until well combined.
- If the dough is cool enough, add the chocolate chips. If the dough is still warm, the chocolate will melt and you will end up with marbled cookies! If you like marbled cookies, add chocolate chips while your dough is still warm.
Make your cookies!
- Divide the dough into 16 even pieces. I use an ice cream scoop for the dough and end up with 16 3" cookies this way. Line the dough balls up on a parchment lined baking sheet.
Bake those beauties!
- Bake your cookies at 350F for about 12 minutes or until golden brown. For best results, it is better to slightly underbake them than to overbake.
- Once you take them out of the oven, sprinkle with coarse sea salt and enjoy!
Notes
My stable glucose to eating a salted caramel chocolate chip cookie all by itself:
