140 N Main, Bountiful, UT 84010 
801-677-7878
I love caramel, but when I’m in the mood for something extra rich and creamy I’d choose Dulce De Leche over caramel any day!
There is one main difference between a traditional caramel sauce and Dulce De Leche and that is the liquid. Caramel is made with water and Dulce De Leche with milk.
Traditional Dulce De Leche is made with cow’s milk and lots of refined sugar, and since I’m not a big fan of either of those two ingredients I decided to experiment with alternative ingredients. I’m happy to say my taste buds approve of this new recipe creation and I hope you enjoy it too!
PrintDulce De Leche Cookies (Grain Free & Dairy Free)
- Yield: 2 dozen 1x
Ingredients
Dulce De Leche
1 can coconut milk, unsweetened & full fat
1/2 cup pure maple syrup
3 Tbsp. honey
1 tsp. vanilla
1 pinch sea salt
Cookies
1/2 cup almond flour
1/2 cup nut butter – My favorite for these cookies is cashew butter for it’s mild flavor, but you can use any type.
1/4 cup honey
1 tsp. vanilla
2 eggs
1 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. baking powder
1/4 cup raw cashew pieces, optional
Instructions
Dulce De Leche
In a small sauce pan over medium heat, add the coconut milk, maple syrup, honey, vanilla and sea salt.
With a whisk, stir constantly until mixture begins to boil.
Reduce heat to medium low, and keep at a slow boil and stir occasionally until mixture becomes thick and reduces to about 1/3 of the original amount. This may take 20-30 minutes, so prepare the cookies while it boils down.
Cookies
Preheat oven to 350° Line baking sheet with parchment paper.
Using a hand mixer combine all the cookie ingredients together, except for the cashew pieces, and mix until smooth and creamy.
Drop by spoonful onto the baking dish and bake for 8-10 minutes.
Allow cookies to cool completely.
Place a dollop of prepared Dulce De Leche on each cookie and sprinkle with cashew pieces if desired.
This is best done when the Dulce De Leche is still warm.
Notes
If you happen to have any extra Ducle De Leche you can store it in a glass jar and keep it in the freezer until you are ready to use it.
