Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.
In a medium mixing bowl, combine dry ingredients (almond flour through salt). Then add vanilla and coconut oil and stir still combined.
Press half of cookie dough into the bottom of the prepared pan and cook for 5 minutes.
Remove from oven and drizzle with caramel and then sprinkle with chocolate chips. Finally, crumble the remaining half of the dough over the chocolate chips and caramel. Bake again for 10 minutes.
Remove from oven and let cool before serving. (I usually get impatient and put them in the fridge or freezer to help cool faster). Store in the fridge or freezer.
My Easy Homemade Paleo Caramel is perfect for this recipe!
SUBSTITUTIONS: Need a nut-free option? We also enjoyed this with 1 cup cassava flour + 1 1/2 cup oats instead of the almond + tapioca flour.
I haven't tried this with ghee or butter, but those (melted) could possibly be a good swap for the melted coconut oil. Let me know if you try it!