Twix Cookies – Paleo Friendly

Gluten free, naturally sweetened, gooey Twix cookies!

Serves: 14

Ingredients

• 2 cup Almond Flour
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Sea Salt
• 6 Tbsp Honey
• 1/4 cup Butter, Unsalted, soft
• 1 whole Egg
• 1 tsp Pure Vanilla Extract
• 2/3 cup Cashew Butter
• 1/3 cup Pure Maple Syrup
• 2 Tbsp Coconut Oil, melted
• 2 whole Collagen, 2 whole scoops
• 1 tsp Pure Vanilla Extract
• 1/3 cup Dark Chocolate
• 1 tsp Coconut Oil

Process

1. Whisk dry cookies ingredients together in one bowl
2. Use a hand or stand mixer to beat butter and honey together until creamy
3. Add egg and vanilla and beat again
4. Add dry Ingredients and mix well
5. Wrap dough in plastic wrap in disc shape and place in the fridge for an hour
6. After an hour, roll dough out onto parchment paper and use cookie cutters to cut out circles. Reroll dough to get circles out of all the dough
7. Place on baking sheet and bake at 350 for 10 minutes
8. Allow them to rest on the baking sheet for a few then transfer to a wire cooling rack
9. Melt chocolate & coconut oil in 30 second intervals until smooth, and set aside
10. Mix caramel ingredients together until smooth and gooey
11. Once cookies are cooled topped with caramel, and then drizzle cooled chocolate and flaky sea salt on top
12. Allow chocolate to set in the fridge then enjoy!

Twix Cookies! Paleo Friendly

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 14

Ingredients

• 2 cup Almond Flour
• 1/4 cup Coconut Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Sea Salt
• 6 Tbsp Honey
• 1/4 cup Butter Unsalted, soft
• 1 whole Egg
• 1 tsp Pure Vanilla Extract

Caramel

• 2/3 cup Cashew Butter
• 1/3 cup Pure Maple Syrup
• 2 Tbsp Coconut Oil melted
• 2 whole Collagen 2 whole scoops
• 1 tsp Pure Vanilla Extract

topping

• 1/3 cup Dark Chocolate
• 1 tsp Coconut Oil

Instructions

• Whisk dry cookies ingredients together in one bowl
• Use a hand or stand mixer to beat butter and honey together until creamy
• Add egg and vanilla and beat again
• Add dry Ingredients and mix well
• Wrap dough in plastic wrap in disc shape and place in the fridge for an hour
• After an hour, roll dough out onto parchment paper and use cookie cutters to cut out circles. Reroll dough to get circles out of all the dough
• Place on baking sheet and bake at 350 for 10 minutes
• Allow them to rest on the baking sheet for a few then transfer to a wire cooling rack
• Melt chocolate & coconut oil in 30 second intervals until smooth, and set aside
• Mix caramel ingredients together until smooth and gooey
• Once cookies are cooled topped with caramel, and then drizzle cooled chocolate and flaky sea salt on top
• Allow chocolate to set in the fridge then enjoy!