Almond Caramel Crisp Cookies

Ingredients

• 2 oz cubed unsalted butter
• 2.8oz light brown sugar
• 2 tbsp maple syrup
• 1 ½ tsp Beyond Good Pure Vanilla Extract 
• 2.8 oz ground almond flour
• 1 tbsp all purpose flour
• ½ tsp fine salt
• 6oz Beyond Good Vanilla Almond Chocolate, chopped

Method

1. Preheat the oven to 347°F (175°C) and line a cookie tray with parchment paper.  
2. In a saucepan over low heat melt the butter.
3. Add the sugar, maple syrup and vanilla extract.
4. Cook over medium heat until the sugar dissolves, caramelizes and a dark golden caramel forms, about 8-10 minutes.
5. Add the almond flour, all purpose flour and a pinch of salt. It should form a sticky dough.
6. Allow it to cool slightly, but not completely or it will get hard.
7. Use a small ice cream scoop or tablespoon measure to scoop the cookie dough.
8. Roll into balls and place onto the prepared cookie tray. They will spread a lot so leave enough space between each scoop.
9. Bake for 8-12 minutes. Allow the cookies to cool completely until crisp.
10. Place the chocolate in a microwave-safe bowl and microwave on medium heat, stirring every 30 seconds until melted.
11. Dollop a spoonful of melted chocolate onto one cookie and sandwich it with another.
12. Repeat with the remaining cookies.
13. Store in an airtight container for up to two weeks.