Pumpkin Chai Caramel Cookies

Here’s another OMG moment. Remember my last one?? Here’s a refresher – my Pumpkin Chai Thumbprints. I actually used the same base for this cookie, but instead of putting a Hershey’s Kiss on top, I stuffed them with caramels. In our opinion, these were even better! I don’t think there’s anything else to say about them – just let the cookie do the talking J

¼ cup non-dairy butter

½ cup pumpkin
¼ cup coconut sugar
¼ cup Stevia
¼ cup strong chai tea (I steeped one bag in about ½ cup water for a few minutes)
1 Tbsp milled flaxseed
3 Tbsp water
1 tsp vanilla
¼ cup coconut flour
1 cup rice flour
½ cup white sorghum flour
½ cup tapioca starch
1 tsp xanthan gum
½ tsp baking soda
¼ tsp salt
½ tsp dry chai tea blend (I used one half of a tea bag – just cut it open and use!)
10 Kraft Caramels, cut in half to make 20 pieces.

• In a large mixing bowl, mix together butter, pumpkin, sugar and stevia.
• Add in liquid Chai tea, flaxseed, water and vanilla. Blend until well combined.
• Gradually add in remaining dry ingredients. Mix until dough is well blended.
• Using a cookie scoop, make cookie dough balls and add one piece of caramel to the middle. Shape dough around caramel so that it is completely covered. 
• Flatten with your palm and bake at 350°F for about 10-13 minutes or until lightly browned.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.
• NOTE: I chose to make these egg-free so that’s where the flaxseed came in. If you’d rather use an egg, just substitute one egg for the flaxseed and water.
• Also – the Kraft Caramel is a RARE and special treat that we don’t usually have. I made a few of these without them also for myself as they are not on my diet. They still give a nice fall cookie treat for someone to enjoy!