Salted miso caramel, edge of the cookie that cracks to discover a melting interior and an explosion of flavors. This recipe for vegan cookies free of gluten and refined sugar is a must to discover!

Allow 10 minutes of preparation + 12 minutes of cooking.

For 4 cookies:
- 70 g of oatmeal flour
- 45 g of powdered hazelnuts
- 2 g of baking powder 
- 1 teaspoon of chai spices
- 1 pinch of salt
- 45 g of maple syrup
- 20 g of melted coconut oil
- 15 g of dark chocolate in pieces like Grand Cru @carressauvages
- Flower of salt

For the caramel:
- 2 tbsp of hazelnut puree
- 2 tbsp maple syrup
- 1/2 tsp brown miso

Preheat the oven to 180°C and line a baking tray with baking paper.

In a salad bowl, mix the flour, ground hazelnuts, yeast, chai spices and salt. Add the maple syrup and melted coconut oil, and mix to form a paste.

Form 4 balls and place them on the baking sheet. Flatten them by pressing with the palm of your hand. Add the chocolate pieces.

Bake for 12 minutes.

Remove from the oven, immediately sprinkle with fleur de sel and let the cookies cool completely.

Meanwhile, prepare the caramel by mixing all the ingredients in a bowl. Place a spoonful of caramel on the cookies before eating.

Recipe imagined by the Muse of our tablet No. 5 Gianduja Miso , Alice Pagès .

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