Double chocolat coconut shortbread cookies & Gluten Free
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Double chocolat coconut shortbread cookies & Gluten Free
For 15 shortbreads
Preparation time: 10 min, cooking time: 15 min
[ingredients title=”Ingredients”]
- 1+1/2 cup almond flour
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup + 1 tbsp tapioca flour
- 1/2 tsp baking soda
- 60g de butter
- 2 tbsp honey
- 1 tsp vanilla extract Cook
- 1/2 cup chocolate chips Kaoka
- Glaze : 1/2 cup chocolate Kaoka, 1 tbsp coconut oil, 1/4 cup coconut flakes
[/ingredients]
PREPARATION
- Preheat oven to 160°C.
- Line a baking sheet with parchment paper, or silpat.
- Add all the cookie ingredients in a food processor, except chocolate chips.
- Mix at speed 1 until completely combined. The dough will come together in a ball once combined.
- Add chocolate chips and mix at speed 1. Form a ball with a wooden spatula.
- Place the dough on a sheet of parchment paper and flatten dough out flat, about ¼” thick, using a rolling pin.
- Using a cookie cutter 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 ½ 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.
