Double Chocolate Coconut Shortbread Cookies (paleo + gluten free

• Vegetarian
• Gluten free

• Condiments

  • 4 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 5/16 cup Coconut flour
  • 1 cup Everyday life chocolate chip
  • 5/16 cup Tapioca flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Coconut flakes, Unsweetened

• Dairy

  • 4 tbsp Ghee or unsalted butter

Found on ahealthylifeforme.com

Description

Ingredients

• 1½ cup almond flour
• ¼ cup + 1 tablespoon coconut flour
• ¼ cup + 1 tablespoon tapioca flour
• ½ teaspoon baking soda
• 4 tablespoons ghee or unsalted butter
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ cup everyday life chocolate chips
• ½ cup of everyday life chocolate chips
• 1 teaspoon coconut oil
• ¼ cup unsweetened coconut flakes

Directions

• Preheat oven to 325°. Line a baking sheet with parchment paper, or silpat.
• Add all the cookie ingredients in a food processor, except chocolate chips and pulse until completely combined. The dough will come together in a ball once combined. Add chocolate chips and stir in by hand.
• Place the dough in between two sheets of parchment paper or plastic wrap and flatten dough out flat, about ¼” thick, using a rolling pin.{I used parchment paper}
• Using a cookie cutter {I used a 2½ round} cut out circle cookies. Place cookies on baking sheet spacing 2” apart. {Bake in two batches} Bake in oven for 10-12 minutes, until slightly golden brown around edges.
• Let cool completely on a cooling rack before adding chocolate glaze.
• While cookies are cooling, in a small bowl add ½ cup of chocolate chips and coconut oil and microwave for 1 minute, remove and stir. Cook an additional minute, stirring until chocolate is smooth.
• Dip cookies in chocolate glaze and place back on cooling rack and sprinkle with a pinch of shredded coconut.