Ingredients
- Cookies:
- 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
- 1/2 cup everyday life chocolate chips
- Glaze:
- 1/2 cup of everyday life chocolate chips
- 1 teaspoon coconut oil
- 1/4 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 1/4” thick, using a rolling pin.{I used parchment paper}
- Using a cookie cutter {I used a 2 1/2 round} cut out circle cookies. Place cookies on baking sheet spacing 2” apart. 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 1/2 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.
Recipe from: http://ahealthylifeforme.com/double-chocolate-coconut-shortbread-cookies/
Total time: 24 minutes
