| Servings | Prep Time |
| 10people | 20min |
| Cook Time | Passive Time |
| 12min | 60min |
|
|
- 2Cup Almond flour
- 1 Tablespoon Buckwheat flour
- 1 Tablespoon Whole anise seeds
- 1 Tablespoon Chia seed
- 1 Teaspoon Ground Chinese five spice *
- 1/4 Teaspoon Salt
- 1/4 Teaspoon baking soda
- 1/4 Cup Refined coconut oil (melted)
- 1/4 Cup Maple syrup
- 2 Teaspoons Vanilla extract
- 1Teaspoon Almond extract
- 7 Fresh dates, pitted, rough chopped
- 3 Tablespoons Maple syrup
- 3 Tablespoons Coconut oil (melted)
- 2 Teaspoons Vanilla extract
- 1/4 Teaspoon Sea salt
- 1/2 Cup Almond butter
- Preheat your oven to 350 degrees. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut or olive oil.
- 20 cookies
1. Take a Bowl.
Dry Ingredients
2. In a large bowl sift together dry ingredients: almond flour, buckwheat flour, anise, chia, five-spice, salt, and baking soda.
3. Make a well in the center of dry ingredients.
Add Wet Ingredients:
4. Melted coconut oil, maple syrup, vanilla, and almond extracts. Stir together until a sandy dough forms.
5. Mix Dry Mixture into wet mixture with the help of a spatula.
6. Using a small ice cream scooper, scoop tight tablespoon-sized balls onto the cookie sheets.
About 20 cookies. Press dough down to flatten a little.
Tuck in sides to form each cookie into a pretty circle.
7. Top cookies with a pinch of large crystal salt plus whole anise seeds for decorations.
8. Bake 12 minutes until they just begin to turn brown on the tops and bottoms.
9. Caramel: Place all caramel ingredients, except the almond butter, into a blender or food processor and puree until smooth. Scoop the date mixture into a bowl. Add the nut butter and stir together until smooth.
8. Sandwich: Scoop 2 teaspoons of caramel onto one cookie, fold a second cookie over the caramel to make sandwich cookies. Refrigerate until firm.
9. Now ready to serve to all.
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