Ingredients

How to make it

  • In a bowl, beat together coconut oil, coffee sugar and stevia together until light.
  • Add egg replacer, vanilla and ricotta, beating smooth.
  • Stir in flour, baking powder, baking soda and salt until combined.
  • Roll half the dough between two sheets of waxed paper into a rectangle about ⅛” thick.
  • Mix the almond butter, caramel sauce, salt and almonds together and evenly spread half the mix over the cookie dough, leaving a 1” border on one long side.
  • Starting with the long side with the filling, carefully roll the dough into a cylinder. Roll in the waxed paper and then in foil*, place on a baking sheet and freeze at least 2 hours, or until needed.
  • Repeat with remaining dough and filling.
  • After dough has chilled, heat the oven to 350F and line cookie sheets with parchment.
  • Slice cookie log into ½” thick cookies and place 1″ apart on cookie sheets.
  • Bake for 10-12 minutes.
  • Carefully transfer cookies to a wire rack to cool before enjoying.
  • *Note: If baking within a day or two, wrap the logs in plastic wrap and place in refrigerator for at least 12 hours, up to 48.

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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 128.5
    Total Fat: 6.5 g
    Cholesterol: 4.8 mg
    Sodium: 59.5 mg
    Total Carbs: 16.6 g
    Dietary Fiber: 1.7 g
    Protein: 3.5 g
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