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Ingredients:

½ cup gluten-free plain flour
½ cup almond meal
2 scoops Vanilla Noway
¼ cup coconut sugar
1 tbs cacao powder
1 tsp baking soda
Pinch of salt
1 egg
¼ cup coconut oil, melted
1 tsp vanilla extract

Caramel:
1 tbs maple syrup
2.5 tbs tahini
Pinch of salt

Method

1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. In a large mixing bowl combine all dry ingredients together.
3. In a separate bowl whisk egg, coconut oil, and vanilla extract together.
4. Pour wet mixture into dry ingredients and mix together well, until a sticky mixture has formed.
5. Spoon out 1 tbs-sized ball of the mixture and flatten into a cookie shape onto a baking tray. Use the back of a spoon (or your finger) to create a divot/hole in the middle. Repeat with the remaining mixture.
6. Bake for 10-15 minutes until slightly golden - remove from the oven halfway through to make the hole deeper and return to the oven. Remove from the oven and allow to cool on the tray.
7. To make caramel, combine maple syrup, tahini, and salt together until smooth.
8. Once cookies are completely cooled, add a small dollop of caramel to the middle of each cookie.

Enjoy!

Macros Per Serving: 
Calories: 146
Net Carbs: 10g
Fat: 9g
Protein: 5g

 

Can't get enough caramel goodness? After a different way to get your GutRight too? Try out these GutRight Caramel Fudge Squares

https://au.atpscience.com/blogs/recipes/protein-gutright-caramel-fudge-squares