Ingredients:

Cookies-

2 ½ cups gluten-free all-purpose flour

1 tsp baking soda

1 tsp apple pie spice

¼ tsp sea salt

1 ¼ cup monk fruit sweetener

½ cup vegan unsalted butter

1 ¼ cup monk fruit sweetener

½ cup OWYN Pro Elite Sea Salted Caramel Protein Shake

1 tbsp flax meal

¾ cup dried apple chips, crushed into small pieces

Caramel Sauce-

1 cup pitted dates

1/3 cup maple syrup

½ cup coconut milk

1/8 tsp sea salt

Method:

Preheat oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.

In a small bowl, mix flax meal and 3 tbsp of water together and let it set for 10 minutes for flax egg.

Soak the dates with a cup of hot water for an hour to soften. This will result in smooth caramel sauce.

In a medium bowl, add gluten-free all-purpose flour, baking soda, apple pie spice and salt. Mix and set aside.

In a large bowl, cream together unsalted butter and monk fruit sweetener until fluffy with hand mixer. Add OWYN Pro Elite Sea Salted Caramel Protein Shake, prepared flax egg and stir to combine.

Gently add flour mixture in batches and mix with silicon spatula to combine. Once the flour is combined, fold in the apple chips reserving a few tbsp for topping.

Scoop two tbsp of cookie dough and place on the prepared baking sheet 2 inches apart each other. Gently press with back of a glass to flatten the cookie dough.

Bake for 14 minutes until the cookies are done and bottom of cookies becomes golden brown.

Let it rest in baking sheet for 5 minutes and transfer to cooling rack.

Meanwhile prepare the caramel sauce. Drain the soaked dates and add it to the high-speed blender along with other required ingredients and blend until smooth without any lumps.

Drizzle the caramel sauce over the cooled cookies and sprinkle with reserved apple chips. Serve immediately or store in an air-tight container.