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Gluten Free Snickers Cookies

5 from 2 ratings
Hannah Kling
Gluten Free Snickers Cookies are made with simple and wholesome ingredients. The base of this cookie is made with almond flour and almond butter, and it's topped with a two ingredient caramel and non-dairy melted chocolate. Simple, moist and delicious!

Ingredients  

Cookie

  • 1 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup almond butter
  • 1/3 cup pure maple syrup
  • 1 egg or chia egg (1 tbsp chia seeds mixed with 3 tbsp water, let sit for 10 minutes)
  • 1 tsp vanilla extract

"Caramel"

  • 1/2 cup creamy almond butter
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract

Toppings

  • 1/3 cup roasted peanuts (chopped)
  • 1/2 cup non-dairy chocolate chips
  • 1/2 tbsp coconut oil (for melting chocolate)

Instructions

  • Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, mix together the creamy almond butter, maple syrup and vanilla extract.
  • Next, add in the almond flour, baking powder and salt. Mix well until a thick dough is formed.
  • Using a double cookie scoop, scoop dough and roll it into a ball. Place it on the baking sheet and use the palm of your hand to press down on it to flatten slightly. *note, you may need to slightly coat your hand with oil to prevent sticking*
  • Next, use the back of a spoon and make an indent in the center of the cookie. *note, you may need to slightly coat the spoon with oil to prevent sticking*
  • Bake for 15 minutes. Let cookies cool completely.
  • When ready make the healthier caramel by mixing together almond butter, maple syrup and vanilla extract. Add a dollop to the center and spread evenly.
  • Sprinkle each cookie with chopped roasted peanuts and a drizzle of melted chocolate.
  • Let the chocolate firm up and enjoy!

Notes

  • Dough tends to be a bit on the sticky side, so I recommend coating your palm with a bit of oil when pressing down to flatten them. This also works great for the back of the spoon when making the indentation.
  • Make sure the indentation is deep and wide enough, this is where the caramel is going to go after baking.
  • Let cookies cool completely before add on the caramel mixture.
  • You can use the almond butter caramel, date caramel or regular caramel- it's really just preference.
  • Melt chocolate in the microwave with a touch of oil in 30 second increments.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!