Gluten-free Chocolate Coconut Cookies

Name: Gluten-free Chocolate Coconut Cookies
Yield: N/A
Ingredients: 1 cup (85g) coconut flour; 3 tbsps 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; 1 LILY'S 55% Dark Chocolate Coconut Bar

Details

Time: 0 minutes
Yields: N/A

These cookies are gluten-free and fully delicious!

Ingredients & Directions

Ingredients

Shortbread:
1 cup

(85g) coconut flour
3 tbsps

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
1

LILY'S 55% Dark Chocolate Coconut Bar

Directions

Equipment Needed 

loaf pan

parchment paper

freezer

food processor

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 tbsp 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!