Caramel Craze – Caramel Cookies

Caramel Cookies

Hands On Time: 25 minutes

Total Time: 45 minutes, plus cooling time

Makes: 12


Nutritional Information: 

Calories – 124 kcal

Net Carbs – 1.3g 

Protein – 1.9g 

Fat – 11.1g 


For the month of March, we will be highlighting all the ways you can use our Sukrin Caramel Syrup with our Caramel Craze Recipe Series! While our Caramel Syrup is the perfect topping for ice cream, it can also be used in many more creative and tasty ways you’d never think of!

This week we have a deliciously gooey Caramel Cookie recipe!

Deeply flavored, crunchy cookies with a lush caramel center are the perfect afternoon treat to fight that 3 PM slump. The best part? They use very few ingredients and are super simple to make.





2 ounces of butter

6 tablespoons of Sukrin Caramel Syrup



1 cup of almond meal

¼ cup of Sukrin Gold

1.5 ounces of softened butter

1 teaspoon of vanilla




Start by melting your butter and Sukrin Caramel Syrup together, over medium heat in a saucepan, stirring every now and then to combine.

Set aside to let the caramel cool.

Pre-heat your oven to 350⁰ F, conventional.

Blitz your Sukrin Gold in a spice grinder or food processor until powdered. This step isn’t essential but will make it easier to cream with the butter and will give you a better finished cookie.

Place the soft butter and the Sukrin Gold into a mixing bowl and beat on medium until light and fluffy.

Add the almond flour and vanilla and mix on low until a soft dough forms.

Tip out and form a rough log. Cut the log into four pieces and then slice each piece into three, to create twelve even sized portions.

Roll each portion into a ball and place on a lined cookie sheet.

Use your thumb or a rounded handle to create a well in the center of each cookie.

Bake for 10 minutes and then remove from the oven.

While the cookies are still hot, use your tool to re-press the hollow in the center of each cookie.

Leave to cool completely and crisp up fully on the trays.

Once cool, use a teaspoon to carefully fill the wells with your caramel and then leave to set.


Store in a covered container for up to one week.

This recipe was created by the talented Naomi Sherman, creator of

Click HERE for the PDF version of this recipe.