Today, we baked cookies with a new ingredient.
We made Christin’s Cocoa Caramel Chickpea Cookies, and although Oaties will always hold a special place in my heart, Christin’s cookies are my favorite for the time being. I followed her recipe, but subbed coconut milk for the almond milk, walnuts for the pecans, and used Hershey’s Dark Cocoa Powder. Christin, I made sure to toast the walnuts.
The melted caramel center is what makes this cookie. They remind me of the turtle brownies my mom used to make, which I always enjoyed warm with vanilla ice-cream…
Yep, just as good as I remembered.
I know a lot of my posts are sugar heavy lately, but I’m just going with my cravings these days. You could always leave the caramel bits out…but you really shouldn’t.
Christin, thanks again for such a delicious recipe!