Vegan Keto Cookie Caramel Cookie Bars (gluten-free, soy-free, dairy-free, egg-free)

Vegan Keto Cookie Caramel Cookie Bars (gluten-free, soy-free, dairy-free, egg-free)

Ingredients

• 1/2 cup coconut oil ((softened))
• 1/2 cup unsweetened coconut milk ((softened))
• 2 tbsp psyllium husks ((softened))
• 2 tbsp sweetener ((softened))
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 cup coconut flakes ((softened))
• 1/2 cup macadamia nuts ((softened))
• 1 oz unsweetened baking chocolate
• 1/4 cup dulce de leche ((softened))

Instructions

1. Preheat the oven to 350°F (177°C) and line an 8”x8” (20cm x 20cm) brownie pan with parchment paper, leaving at least 2” (5cm) extra on two opposing sides to help with removal.
2. In a medium mixing bowl, stir together the coconut oil, coconut milk, psyllium, granulated sweetener, salt and vanilla until completely combined and smooth.
3. This takes about a minute of stirring.
4. Add in the coconut flour, coconut flakes, macadamia nuts and chocolate and stir until everything is evenly distributed.
5. The dough will resemble a drop cookie dough batter.
6. Press the dough evenly into the brownie pan and bake for 30 minutes, until the peaks begin to turn golden, and the dough is firm to the touch.
7. Remove from the pan using the extra parchment as handles and let cool for an hour so the bars have time to set up.
8. You could always speed up this process by putting the bars in the freezer for about 15 minutes - just don’t forget them! Once cooled, slice into 9 equal portions and either drizzle or pipe the Quick Coconut Dulce de Leche on top.
9. To store: Refrigerate in a covered container for up to four days or freeze for up to a month.