In honor of National Homemade Cookie Day today and as a Part 2 to yesterday’s post, I wanted to share this very delicious recipe for Chocolate Chip and Caramel Sandwich Cookies by the ladies of Sweet Laurel Bakery…

Coconut and chocolate together just makes me happy. These little cookies aren’t classic chewy chocolate chip cookies, they’re more like little shortbread cookies made with coconut – tender but crisp. The shards of dark chocolate punctuate the cookies perfectly and make these my favorite accompaniment to coffee. Also, the nice surprise is that these are gluten-free, dairy-free, and sugar-free—and even if you don’t have these dietary restrictions, they’re actually so delicious!

To make the homemade chocolate chips, you’ll need…

-4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable) 

-2 tablespoons 100% maple syrup (or more depending on how dark you like it)

Then, break baking chocolate into one inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate   Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer.  Once hardened (will take a few minutes), break of pieces and use as needed.

To make the cookies, you’ll need:

(For about 3 dozen cookies)

-2 cups almond flour

-1/2 teaspoon Himalayan pink salt

-1/2 teaspoon baking soda

-2 tablespoons unsweetened shredded coconut (optional)

-1/4 cup coconut oil, melted

-1/4 cup 100% maple syrup

-1 tablespoon pure vanilla extract

-1/2 cup homemade chocolate chips

Here’s how… 

1. Pre-heat oven to 350 degrees.  

2. Stir together the dry ingredients in a medium bowl.  

3. Separately, whisk together all wet ingredients and stir into the dry ingredients.  

4. Add chocolate chips and stir to combine. Then, place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down.  

5. Bake for 7-9 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack. 

6. Once cool, spread caramel sauce between each layer and enjoy!

{Photos by Casey Brodley for Oh Joy, recipe by Sweet Laurel Bakery}