Chocolate Caramel Coconut Cookies
INGREDIENTS
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Shortbread Base:
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3/4 C almond flour
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1/4 C oat fiber (or 3 T coconut flour)
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2 T melted butter
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2 T almond milk
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1 T melted coconut oil
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3 T Swerve (or your choice of sweetener)
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1 egg
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1/2 tsp. vanilla extract
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1/4 tsp. almond extract (optional)
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1/2 tsp. xanthan gum
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1/4 tsp. salt
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3/4 C Swerve (or your choice of sweetener)
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2 tsp. vanilla extract
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1/4 tsp. salt
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2 T heavy whipping cream
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1 T butter
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3 T water
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Remaining:
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1/2 C sugar free chocolate chips or melting chocolate
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1 tsp. vegan palm shortening (or coconut oil)
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2/3 C shredded unsweetened coconut, toasted
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