Triple Coconut Chocolate Cookies (vegan, gluten-free)
Makes about 15 cookies
- 1 tablespoon ground flaxseed
- 1/4 cup coconut flour
- 3/4 cup all purpose gluten-free flour
- 2 tablespoons shredded coconut
- 1 teaspoon baking powder
- Dash of salt
- 1/4 cup coconut oil, softened
- 2-3 tablespoons agave
- 2 teaspoons vanilla extract
- 1/4 cup coconut butter
- 1 tablespoon agave
- 1/4 teaspoon vanilla extract
- 2 tablespoons agave
- 2 tablespoons cocoa powder
Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.
Prepare flax "egg" by mixing ground flaxseed with 3 tablespoons of warm water. Let sit for 10 minutes.
In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt
In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax "egg" into large bowl until thoroughly mixed.
On a clean surface, use a rolling pin to roll batter out until it's about 1/4" thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.
While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.
Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!