Double Chocolate Caramel Cookies
1 pkg of IP chocolate drink mix
1 tsp of granular sugar-free sweetener
1/4 tsp of baking powder
1/8 tsp of baking soda
1 large egg yolk
1 oz of milk
2 tsp of grape seed oil
1 Caramel nut bar chopped
1 tbsp caramel sauce or syrup
Combine dry ingredients together. Combine wet ingredients in a separate bowl. Mix your wet ingredients into your dry. I recommend using a small silicone spatula. You will need to work to mix this together making sure all powder is dissolved.
Using the end of a teaspoon, scoop up enough batter to roll into a half inch ball. Roll gently and place on a parchment paper lined baking sheet. Continue making balls until batter is finished.
Using your fingers, press down in the centre to make a well (large indent)
Place chopped up caramel nut bar in either a double boiler to melt, or defrost in microwave. Once melted, add 1 tbsp of caramel sauce and mix until smooth.
Spoon melted caramel nut into the wells of the chocolate cookies.
Bake at 325° for 5 minutes. Do you not over bake! Remove from oven and cool.
Recipe uses 1 unrestricted and 1 restricted product , oil allowance, daily milk allowance, 1.5 servings of sweetener.