Gluten-free Chocolate Coconut Cookies

These cookies are gluten-free and fully delicious!
Ingredients & Directions
Ingredients
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Shortbread:
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1 cup(85g) coconut flour
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3 tbspsmaple syrup
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1⁄4 cup(55g) coconut oil, melted
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1⁄2 tspvanilla
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pinchof salt
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Coconut Caramel:
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1⁄2 cup(130g) cashew butter
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8pitted medjool dates (140g) about 1 cup
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1 cup(55g) unsweetened shredded coconut, toasted
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1LILY'S 55% Dark Chocolate Style Coconut Bar
Directions
Equipment Needed




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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