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Gluten-free date caramel cookies with sea salt
Gluten-free date caramel cookies made with ground almonds and butter, filled with a caramel of dates and almond butter and finished with fleur de sel. Gluten-free desserts, 281 kcal per three cookies.
At a glance
Serves 10
Prep time: 35 min
Cooking time: 14 min
Total time: 49 min
Calories: 281 kcal per serving
Protein: 6 g
Fat: 19 g
Carbs: 18 g
Ingredients
200g dates
80ml water
80g butter
1 egg
180g ground almonds
50g potato starch
0.5 tsp fleur de sel
40g almond butter
0.5 tsp baking powder
1 tsp vanilla extract
Method
You’ll need: oven · baking tray · stick blender
Stone the dates, soak them in the hot water for 10 minutes and blend them with the water to a smooth paste.
Mix a third of the date paste with the soft butter and egg until smooth. Knead in the almonds, potato starch, baking powder and a pinch of the fleur de sel to make a soft dough.
Preheat the oven to 175 °C (155 °C fan). Shape 30 balls, place them on a baking tray lined with baking paper and press a hollow into each one with your thumb.
Bake the cookies at 175 °C for 12 to 14 minutes, until the edges are golden brown, and press the hollows in again while they're still warm.
Mix the remaining date paste with the almond butter and vanilla extract to make a caramel.
Fill the hollows of the cooled cookies with the caramel and sprinkle over the remaining fleur de sel.
Good to know
Salted caramel has been one of the most popular flavours of recent years. Here you make the caramel from dates, almond butter and vanilla, and fleur de sel makes it salty-sweet. The almond dough is sweetened only with dates too.
