Gluten-free Chocolate Coconut Cookies
- Jun 24, 2021
These cookies are gluten-free and fully delicious!
- 1 cup (85g) coconut flour
- 3 tbsp maple syrup
- 1/4 cup (55g) coconut oil, melted
- 1/2 tsp vanilla
- Pinch of salt
- 1/2 cup (130g) cashew butter
- 8 pitted medjool dates (140g) about 1 cup
- 1 cup (55g) unsweetened shredded coconut, toasted
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