makes about 15 cookies
Ingredients for the cookies
- 1 Tbsp. ground flaxseed
- 1/4 cup coconut flour
- 3/4 cup all purpose gluten-free flour
- 2 Tbsp. shredded coconut
- 1 tsp. baking powder
- dash of salt
- 1/4 cup coconut oil, softened
- 2-3 Tbsp. agave
- 2 tsp. vanilla extract
Ingredients for the coconut icing
- 1/4 cup coconut butter
- 1 Tbsp. agave
- 1/4 tsp. vanilla extract
Ingredients for the chocolate sauce
- 2 Tbsp. agave
- 2 Tbsp. 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 Tbsp 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!