These paleo salted caramel cup cookies might be my favorite creation of the YEAR! I mean… two delicious desserts combined into one- what’s not to love?! The cookies only require 4 main ingredients and are SO tasty. The caramel cups are sweetened with dates and will surprise you with how good the taste with a great ingredient list too! These cookies would be fun to make for the holidays or just a regular Tuesday night. Give me all the cookies and hot chocolate right now haha.

What You Need For This Recipe:

Chocolate Chips

Coconut Oil

Dates

Milk of Choice

Vanilla Extract

Sea Salt

Cashew Butter

Egg

Coconut Sugar

Recipe Tips:

The recipe for these salted caramel cups is already on another blog post. But it’s also posted below!

I would make the caramel cups a day before so you can save time on this recipe! You don’t have to but it will be easier.

Store these cookies in the fridge! Don’t leave on the counter or the chocolate cups melt after a little while. Not super melty but just not as good of a texture as I like.

You can sub cashew butter for any nut butter! You can sub coconut sugar for brown sugar. Other than that, I don’t have any other good subs for the recipe! Always feel free if you make an adjustment to let me know if it works out. Then I can update the post! Hope you enjoy these paleo salted caramel cup cookies!

Other Healthy Desserts:

Healthy Gingerbread Oatmeal Cookies

Paleo Pumpkin Pie Bites

Vegan White Hot Chocolate

Paleo Salted Caramel Cup Cookies

Salted Caramel Cup Cookies (paleo, gluten free). These cookies are out of this world amazing! #glutenfree #dessert #healthycookies #holidayrecipes

Serves

12 cookies 1x

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Ingredients

Salted caramel chocolate cups:

Chocolate layer:

3/4 cup chocolate chips

1 tbsp coconut oil

Caramel layer:

1/2 cup dates soaked 1-2 hours

Chopped and remove pits

1/3 cup unsweetened almond milk

1/2 tsp vanilla

1/2 tsp sea salt

Cookies:

Cashew Cookies:

1 egg

1 cup cashew butter

1/2 cup coconut sugar

1/2 tsp vanilla

 

 

Method

Salted Caramel Cups:

1. Melt the chocolate chips + the coconut oil in the microwave for 30 seconds, stir, and repeat until completely melted.
2. Line a mini cupcake tin with liners.
3. Pour half of the chocolate into the cups, filling about 1/3 of the way.
4. Put in the freezer for about 30 minutes
5. Pit and chop your dates and add into a food processor with the other ingredients and purée. I always soak the dates for at least an hour because they’re easier to purée!
6. Then add this on top of the semi frozen chocolate layer.
7. Add the additional chocolate on top (you might need to melt it again)
8. Sprinkle salt on top
9. Place back in the freezer for about an hour, until they’re completely frozen!
10. Makes 12 mini cups! 

Cashew Butter Cookies: 

1. Whisk the egg then add in the rest of the ingredients.
2. Mix well then form 9-10 small cookies
3. Grease a cookie sheet and add the cookies on. Take a fork and press them down. Then take your thumb and press a small hole in the middle, about halfway down the cookie
4. Bake at 350F for 12 mins then add the caramel cups on top!
5. Let cool before removing the cookies from the baking sheet!

Notes

I recommend making the caramel cups a day before making the cookies just to save time! 

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