Chocolate hazelnut salted caramel cookies
These are a special cookies that take a bit more time but are completely worth it!
Recipe type: Holiday cookies
  • For the caramel;
  • 1 cup of honey
  • ¼ cup of unsweetened coconut milk
  • 2 TBS of coconut oil
  • ½ tsp of kosher salt
  • ½ tsp of vanilla
  • For the cookies
  • 2.5 cups of hazelnut or almond flour
  • 2 tbls of dark cocoa powder
  • ¼ tsp of baking soda
  • ¼ tsp of cinnamon
  • ¼ tsp of salt
  • 6 ozs of dark chocolate, finely chopped
  • 2 eggs beaten
  • ½ cup of coconut oil
  • ½ cup of honey
  • 1 TBS of vanilla
  • Flaky salt such as Maldon’s for garnish
  1. To make the honey caramel, start with lining a bread loaf pan with some wax or parchment paper. This is going to be sticky business! In a small saucepan, heat 1 cup of the honey with the coconut milk, 2 tablespoons of the coconut oil and ¼ teaspoon of the salt over moderately high heat. Attach a candy thermometer to the pan and cook, stirring occasionally, until the mixture reaches 250°, 10 or more minutes. Stir in ¼ teaspoon of the vanilla, then pour the mixture into the prepared pan and spread it around as best as possible. Tuck in the freezer to cool down at least 2 hours before you try and cut this sticky stuff. When you can cut it, cut it into ½ inch squares and put back in the freezer for when the cookies
  2. are done.
  3. For the Cookies
  4. Preheat your oven to a cozy 350 degrees and grease some cookie sheets with coconut oil. (The original recipe recommended lining them with parchment paper but the greased works fine) Whisk the dry ingredients; nut flour, cocoa powder, baking soda, salt and cinnamon in a medium bowl till well acquainted. Stir in the dark chopped chocolate.
  5. Take out a small saucepan and heat up over medium heat the ½ cup of coconut oil and honey up till it liquefies and then remove from the heat and stir in the beaten eggs and vanilla. Pour this warm mixture over the dry ingredients and stir till just combined. (The dark chocolate miraculously melts and combines)
  6. Scoop the cookie dough with a cookie scoop or a teaspoon and drop onto the pan in little 1 inch balls. Make sure they are 2 inches apart as they spread. Bake for 8 or so minutes until lightly browned on the edges. When the cookies come out of the oven, press a square of the caramel into the center of each cookie and sprinkle with a pinch of the flaky salt. Let them cool for at least 10 minutes before transferring to a cooling rack as they are pretty crumbly till they set. Enjoy these little volcano nuggets and have a bright and shining holidays.
Recipe by The Cave Woman Cafe at