Ingredients

for the cookies
• 3/4 c gluten-free flour
• 1/4 c coconut sugar
• 1/4 c granulated zero calorie sweetener
• 1/4 c unsweetened cocao powder
• 1/4 c unsweetened applesauce
• 1/4 c olive oil or coconut oil, melted
• 100g dark chocolate (dairy-free), chopped
• 1/2 tsp baking powder
• 1/2 tsp baking soa
• pinch sea salt
• flaked sea salt for sprinkling

for the caramel
• 8 medjool dates, pitted
• 3 tbsp natural peanut butter
• 2 tbsp water

Instructions

1. Place all your dry cookie ingredients into a mixer and mix until combined. Add in the wet ingredients and coming mixing until a dough forms. Fold in chopped chocolate. Wrap dough in plastic and place in the freezer for 15 minutes.
2. Prepare your caramel by placing the dates and peanut butter into a food processor and blending until smooth. Add in the water and continue blending until a sticky caramel forms.
3. Preheat oven to 350 F and prepare a baking sheet with parchment paper. Use a cookie scooper to scoop [about] 14 evenly sized balls of dough. Press the dough flat. Add a small spoonful of the date caramel to the center of half of the cookies. Top with remaining cookies and roll back into a ball. The caramel should be stuffed in the center. If some of the caramel is showing, that's okay. Return the balls to the baking sheet and press them flat. Bake for 8-9 minutes. Let cool completely before serving.