Gluten-free Chocolate Coconut Cookies – Lily's Sweets
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Gluten-free Chocolate Coconut Cookies


These cookies are gluten-free and fully delicious!

INGREDIENTS 

SHORTBREAD 

  • 1 cup (85g) coconut flour
  • 3 tbsp maple syrup 
  • 1/4 cup (55g) coconut oil, melted
  • 1/2 tsp vanilla
  • Pinch of salt

COCONUT CARAMEL 

  • 1/2 cup (130g) cashew butter 
  • 8 pitted medjool dates (140g) about 1 cup 
  • 1 cup (55g) unsweetened shredded coconut, toasted

 

INSTRUCTIONS

Mix together the ingredients for the shortbread and press into the bottom of a loaf pan lined with parchment paper. Freeze.

To toast the coconut, spread on a baking sheet and bake at 350F for 7 minutes, tossing halfway.  Blitz together the cashew butter and dates in a food processor until smooth.  Then pulse in the coconut.

To assemble, remove the shortbread from the pan and cut out 8 rounds of shortbread using a 2in cookie cutter.  Save the scraps and allow them to thaw a bit while you assemble the cookies.  Then press the excess together, flatten with your palm, and cut out about 2-3 more cookies. 

Scoop 1 tablespoon of coconut caramel on top of each cookie, then press it flat.  Place 2 bars of chopped Lily's Sweets Coconut Chocolate bars in a heat safe dish and microwave in 30 second intervals until smooth.

Dunk the base of each cookie in the chocolate and place on a tray lined with parchment paper.  Drizzle the remaining chocolate on top and chill the cookies for 30 minutes to set.  Now enjoy!

 

Recipe from Butternutbakery