A healthy Girl Scout cookie!
2 cups almond flour
1/2 cup unsweetened coconut flakes
1/2 tsp baking soda
1/4 cup raw, local honey
1 tbsp vanilla extract
3 tbsp coconut oil, melted
1 cup dark chocolate chips (at least 70% dark)
1 cup coconut palm sugar
1/4 cup coconut nectar
1/2 cup coconut milk
1/2 cup unsweetened coconut flakes, toasted
Preheat oven to 350 degrees. Cookie Directions: Combine almond flour, 1/2 cup coconut flakes and baking soda in a food processor. Pulse in honey, vanilla, egg and coconut oil until dough forms. Refrigerate dough for 30 minutes. Roll dough between two sheets of parchment paper to 1/4 inch thick. Use a 2 inch cookie cutter to cut out rounds. Use a knife to cut holes in the center if desired. Bake for 6 to 8 minutes. Cool cookies completely on a baking sheet. Topping Directions: Melt chocolate over very low heat. Dip base of each cookie into chocolate. Place on parchment paper to set. To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan and bring mixture to a boil. Decrease heat and simmer for 10 minutes, stirring frequently. Remove mixture from heat and stir in toasted coconut. Use a small spoon to drizzle mixture onto cookies. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired. Place cookies in refrigerator to set, then serve!
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