Ingredients for dough:
1 cup almond flour
2 1/2 tbsp. maple syrup
For caramel:
1/2 cup medjool dates
Toasted coconut:
1/2 cup shredded coconut
Chocolate layer:
1 cup of dark chocolate chips
1sp coconut
Instructions:
Preheat oven to 250 and line baking sheet with parchment paper.
Mix together almond flour and maple syrup with spatula until it forms a dough consistency (I used my hands to roll into a ball.)
Roll out dough in between two pieces of parchment paper (about 1/4 inch height.)
Take a circle cookie cutter (I used the top of a peanut butter jar) and cut out circles until you used all of the dough (Mine made 6.)
Now make a hole in the middle of the circle (I used a straw to poke a whole in the center and then used circular motions until the hole was wide enough like the Girl Scout cookie.)
Transfer cookies to baking sheet and bake for 20-25 minutes.
Now soak the dates in hot water for 10 minutes. After the 10 minutes, drain the water and put in food processer or high speed blender until smooth (caramel like consistency).
Now toast the coconut flakes (I did mine in the air fryer at 350 for 2-3 minutes.) Make sure you watch them closely so they don't burn.
Once the cookies are done, spread the caramel over the top and then dip into the toasted coconut flakes.
Microwave the chocolate and coconut oil until melted and dip the bottom of the cookie to create the bottom chocolate layer.
Place cookies back on to parchment paper after dipping and then use the rest of the chocolate to drizzle over the top of the cookies. (I put the left over in a zip block bag and cut the tip to make it easier to drizzle)
Freeze for 30-45 minutes and enjoy! :)
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