“All statements about Attune Foods, its products, or the Cooking Challenges Recipe Contest are my own. This post is part of-and made as a condition to-my entry in the Attune Foods Cooking Challenges Recipe Contest.”
I’m excited to be participating in my first ever “recipe contest” and even more excited that it is with Attune Foods! The Attune Foods Cooking Challenge Recipe Contest starts this month, with the theme being “sweet treats”, and runs through December. Each month will offer a different theme and you can find out more information about the contest here.
I was first introduced to Attune Foods after having been recommended to try their “Attune Probiotic Bars” for my troublesome tummy. Not only did they pack some delicious flavor, but they were packed full of healthy nutrients for my body! Super delish!!
I love that Attune Foods offers a wide variety of certified gluten free cereals for those of us living the gluten free lifestyle. I have chosen to use my personal favorite, Erewhon Cocoa Crispy Brown Rice Cereal, for my October sweet treat recipe.
Chocolate Caramel Crunch Cookies
Yields 2 dozen cookies
34 soft caramels, divided
3 tsp water, divided
1 cup Erewhon Cocoa Crispy Brown Rice Cereal
1 1/4 cup gluten free all-purpose flour
1/4 tsp baking soda
1/4 tsp xanthum gum
1/4 tsp sea salt
5 Tbsp Earth Balance butter
7 Tbsp unsweetened cocoa powder
1/2 cup organic cane sugar
1/3 cup organic brown sugar, packed
1/4 cup plain yogurt
1/4 cup creamy almond butter
1 tsp vanilla extract
Sea salt, for sprinkling
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a small saucepan, melt 24 caramels + 2 tsp water over low heat. When completely melted, remove from heat and add in 1 cup Erewhon cereal. Mix well and let cool.
Meanwhile, melt butter over low heat in a medium saucepan. Remove from heat; stir in cocoa powder and sugars. Add in yogurt, almond butter and vanilla, stir to combine.
In a large mixing bowl, whisk together flour, baking soda, xanthum gum, and salt. Add cocoa mixture and stir by hand until moist. Set aside.
Now scoop out caramel mixture by the teaspoon and roll into 24 half inch balls. Wrap the chocolate dough around the caramel balls. Place cookies on baking sheets and sprinkle with sea salt.
Bake for 11 minutes or until almost set. Cookies will firm up as they cool on the pans for 2 to 3 minutes. Remove from pans and further cool on wire rack.
Caramel Drizzle (optional)
In a small saucepan, melt the remaining 10 caramels and 1 tsp water.
Drizzle warm caramel over cooled cookies.
Happy baking to y’all this Fall! I’m looking forward to spending a lot more time with my family in the kitchen baking some more October “sweet treats!”