cOpycat caramel delights made with tigernuts
Who has not had a Girl scout cookie in a lifetime due to food allergies or Celiacs? these cookies are top 8 free, but not yummy free! Jump on board and make this easy Copycat recipe for the best Caramel delights you will ever have. My 8 year old has never had girl scout cookies and could not wait to devour them! She LOVED them and we hope you Enjoy them too!
Ingredients needed for the cookie
- 2 Cups Tigernut Flour
- 1/2 Cups unsweetened shredded coconut
- 1/2 teaspoon Baking soda
- 1/4 Cup Sweetener of choice (honey, agave, maple)
- 1 Tablespoon vanilla extract
- 1 Egg replacer ( I used Namaste foods egg replacer)(*you can also use an egg)
- 3 Tablespoons Tigernut oil (coconut, grape, oleico, olive oil will all work)
- If using an egg replacer prepare according to package and set aside.
- Add all ingredients to a food processor and pulse until dough forms about 15-20 seconds.
- Wrap dough in plastic wrap and refrigerate for 30 minutes. (TIP: I make caramel sauce at this time)
- Roll the dough out between 2 sheets of parchment paper about 1/4 inch thick
- Using your favorite round cookie cutter (I used a 2 inch wide round cookie cutter) cut out circles. I used a Wilton tip to make the center of my cookies. Do this until you run out of dough.
- Bake cookies for 8 minutes at 350°
- Let cookies cool completely
Ingredients needed for toppings
- 3/4 Cup Chocolate chips
- 1 Cup Sucanat sugar (coconut sugar or cane sugar will work)
- 1/8 - 1/4 Cup Coconut nectar
- 1/2 cup Coconut fat (solid part of coconut milk in a can after being in the refrigerator overnight)
- 3/4 cup Unsweetened shredded Coconut (Toast over medium heat, watch closely not to burn)
- To make caramel add Sucanat sugar, coconut nectar and coconut fat in a sauce pan. Bring mixture to a boil and decrease heat to simmer for 10 minutes.
- Add chocolate chips to a heat proof bowl and place over a small pot with water over medium heat to melt (make sure water does not touch the bowl with chocolate chips)
- Dip the bottom of the cookies in chocolate and place on parchment paper to set (I put them in the refrigerator for a few minutes to speed up the process)
- Then add caramel sauce on the top of cookies (be careful this can burn you) and press cookies with caramel face down into toasted coconut gently. (TIP: I use a spoon and make a thin circle in the center of the cookie so when i press them into the caramel it spreads evenly and it doesn't fall off the cookie.)
- Place cookies in the refrigerator to set and then ENJOY!
My baby thought they where so cute she wanted to play with them while I was Photographing the cookies (she doesn't have any safe food so she did not eat them!)