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!