I use to be a sucker for girl scout cookies but after learning about my food allergies, I couldn't enjoy those tasty treats. I HAD to make my own! Like these delicious coconut cookies!
Ingredients: Cookie ½ cup coconut flour ½ cup tapioca flour ¼ cup water ¼ cup coconut oil ¼ cup honey 1 tsp vanilla ½ cup mashed banana
Filling ¼ cup coconut cream (solid from canned milk) ¼ cup honey (or maple syrup) ½ cup coconut or brown sugar 1 cup shredded coconut
Chocolate Sauce ½ cup chocolate chips 1 tsp almond milk
Instructions: In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼” thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.
Bake at 375°F for about 10 minutes or until slightly brown. Let cool about 15 minutes.
Melt chocolate chips and almond milk in a small bowl. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.
Meanwhile, bring coconut cream, honey and coconut sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies (this is a little tricky and time consuming but worth it). Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.
Special ingredients:no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Crowds/parties, Comfort food, Picnics, Lunchboxes/on-the-go, Holiday Sweets & Treats, Halloween Treats
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
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