Cookies with salted caramel and granola


2 cups almond flour

1/2 cup tapioca

1/2 bolli rice flour

2 tbsp melted coconut oil

25 g vegan butter

1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 tbsp water)

1/2 tsp pure vanilla, from Rapunzel

1/2 tsp salt

2-3 tbsp water, or really strong coffee (I use decaf)

These have coffee.


Preheat the oven to 170°C

Melt the coconut oil and let it cool down a bit.

Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and vanilla. Mix well.

Whisk the melted coconut oil into the flour until it resembles breadcrumbs.

Finally add in the egg (or chia egg that’s set for 5 minutes) and vegan butter in small cubes. Rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you need to add the water (or coffee) towards the end.

Roll the pastry with a rolling pin, small amounts at the time. It’s more challenging than rolling out a dough that has gluten. You can use rice flour in the same way you use flour to keep the dough from sticking to the counter. Cut with cookie cutters.

Bake for 12-15 minutes on 170°C.

Salted caramel


30 g vegan butter, block from Naturli

3 tbsp hazelnut- & almond butter

2 tbsp yacon syrup

1 tsp pure vanilla, from Rapunzel

1/2 tsp salt


On low heat melt together the vegan butter and hazelnut- & almond butter. Add the salt towards the end.

Let it cool. This is important cause if it’s boiling hot when you add the yacon syrup it chrysalises and turns to sugar.

Stir in the yacon syrup and vanilla.

Keep the rest of the salted caramel in a jar and it’s a nice spread for toast, cakes, waffles and pancakes to name a few. It can also been used as a base for candy. The salted caramel keeps for weeks in the fridge.



1/3 cup pecans

1/3 cup cashew nuts

1/4 cup gluten-free oats

1/4 cup popped quinoa

10-15 g vegan butter, a block from Naturli

4 drops caramel stevia, from Good Good

1/2 tsp pure vanilla

1/2 tsk Ceylon cinnamon, from Kryddhusid

This recipe is sponsored by Rapunzel and Good Good.


Coarsely chop the pecans and cashews. Add to a hot skillet and dry roast until they’ve taken on a beautiful colour and the smell is lovely. Then add the oats and popped quinoa to the mix and dry roast for a bit longer.

Finally add the vegan butter, cinnamon, vanilla and stevia and mix well. Let the butter melt in the middle of the skillet before stirring everything together. Let it cool.

Decorate the cookies with the salted caramel and granola. Or make sandwiches with salted caramel. Another option is putting a pecan on top of the salted caramel. Or just use your imagination and do whatever you fancy. The cookies keep well in the freezer.

This recipe is sponsored by Rapunzel and Good Good.

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