Preheat the oven to 350 degrees.

Whisk the first six ingredients together in a bowl. Set aside.

In a stand mixer add the remaining ingredients except the optional Sukrin gold and salted caramel sauce.

Once the wet ingredients are blended well pour in the dry ingredients and blend again until combined.

Using a tablespoon to measure out batter, roll 28 balls and place them onto a parchment lined cookie sheet.

If you are using the optional Sukrin Gold, roll each ball into it until all covered and place bake on cookie sheet.

Very carefully use your thumb or a round ¼ teaspoon measuring spoon to make a small indent in the center of each ball.

Bake cookies for 10 minutes. Let cool completely before filling with caramel.

Keep in fridge to set caramel or before ready to serve. You can also freeze these in an air tight container with a layer of parchment between if you need to stack them on top of each other.