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Gluten-free Chocolate Coconut Cookies

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 Style Coconut Bar

Directions

Equipment Needed 
loaf pan loaf pan
 parchment paper parchment paper
 freezer freezer
 food processor food processor
1

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

2

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.

3

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.

4

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

5

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 contributed by Butternutbakery.

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