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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

Ingredients (wet):

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.

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