Peanut Butter Chocolate Chip Cake Batter Cookies + Salted Cookie Butter Caramel

And these are actually acceptable for breakfast, too...

Let me just start by saying, peanut butter + salted caramel + chocolate + cookie butter = best combination in the world.

My original thought was to make healthy chocolate chip peanut butter cookies, but once I tested one, it needed a little something special to make it delicious.

So obviously, I had to drizzle some, or actually a lot of, Salted Cookie Butter Caramel on top.

Yes, you heard me right. Salted Cookie Butter Caramel.

I used to be obsessed with Cookie Butter, and when my grandma mentioned over Christmas she had a couple of jars in her pantry that she'd never use, I couldn't turn her offer down. Well, I'm not sure she actually ever offered, but I still snatched a jar anyways.

I also really like how fluffy and cake they turned out, which makes them a little more breakfast-y to me.

The trick with cookies is you have to take them out 5-10 minutes before they're actually ready because they continue cooking outside of the oven. Sometimes it takes a little bit of testing and placing back in the oven after cooling to get them just right.

Peanut Butter Chocolate Chip Cake Batter Cookies 

+

Salted Cookie Butter Caramel

Cookies:

• 1 1/2 cups all purpose flour

• 1/4 cup oat flour

• 1/2 cup coconut flour

• 1 flax egg- 1 tbs. flax meal + 3 tbs. water- let sit for 10 minutes to gel up

• 2 heaping tbs. creamy peanut butter*

• 2 tbs. brown rice syrup*

• 1/4 cup + 2 tbs. melted coconut oil

• 1/2 tsp. cream of tartar

• 1 tsp. baking powder

• 1 1/2 cup raw cane sugar

• 1/4 tsp. fine salt

• 1 tsp. vanilla extract

• 1 cup dairy free or regular mini chocolate chips- I like them super chocolatey

Preheat oven to 350º.

Mix all dry ingredients together and wet ingredients together separately, leaving out the chocolate chips. Slowly add the wet into the dry ingredients, while stirring. Refrigerate for 5 minutes. Fold in chocolate chips. Roll into balls (should get a little over a dozen cookies) and line on a greased or parchment lined baking sheet. Bake for 20-25 minutes or until light golden on top and slightly doughy in the middle. Let sit for 15 minutes before eating to finish cooking on the inside.

*Melt the peanut butter if it is not already runny.

**Can sub for Karo Syrup

Caramel:

• 1 tbs. brown rice syrup*

• 1/2 cup sugar

• 1 tbs. Bischoff Cookie Butter

• 1 tsp. coarse sea salt

• 1 tbs. unsalted butter

• 1/4 cup heavy whipping cream* room temperature

Caramelize the sugar over medium heat until it starts to become slightly brown and sticky. Add syrup, butter, and cookie butter. Melt and stir to combine. Add cream and salt. Stir to combine and set aside.

*Can sub for another 1 tbs. butter and 1 tbs. sugar

**Can sub for regular or dairy free milk but will be less rich- or sub for coconut milk/cream

                                                                                                  XOXO

                                                                                                            -Cecilia A.