Almond Caramel Crisp Cookies


60g (2oz) unsalted butter, cubed 

80g (2.8oz) light brown sugar 

2 tbsp maple syrup 

1 ½ tsp Beyond Good Pure vanilla extract 

80g (2.8oz) ground almond flour 

1 tbsp all-purpose flour 

½ tsp fine salt 

170g (6oz) Beyond Good Vanilla and Almond Chocolate, chopped  

  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, caramelises and a dark golden caramel forms, about 8-10 minutes.
  5. Add the almond flour, 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 ball.
  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. Repeat with the remaining cookies.
  12. Store in an airtight container for up to two weeks.
Vanilla Almond

Vanilla Almond

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