These autoimmune paleo girl scout cookies will earn you a cookie badge for sure! These grain-free, paleo, vegan caramel and toasted coconut shortbread cookies are every bit as good as the "real" thing! Actually we think they are even better!
Using a food processor blend coconut flakes for 2 to 4 minutes until they are pulverized, and ground into fine pieces. Do not blend all the way into coconut butter.
Add in coconut flour, blend again for 20 seconds.
Add in maple syrup, blend.
And in coconut oil, blend. Then transfer the mixture to a bowl to continue incorporating the coconut oil as it will get pretty thick.
Chill bowl of cookie batter in the fridge for 15 minutes. (This will firm up the dough and make it easier to roll out.)
After dough chills and firms up roll out into cookies. Line a baking sheet with parchment paper.
NOTE: Take a small ball of dough at a time and flatten it out using your hands. Use a round cookie cutter (I used a small jar lid) to shape each cookie. You can use a smaller cookie cutter to remove the inner circle to make a donut shape, or just leave them whole.
NOTE: The easiest way to do this is to remove the excess dough around each cookie, without moving or disturbing the unbaked cookie shapes. Also note you are flattening out a little bit of dough at a time, cutting out the cookie shape, and then flattening out a little more dough. I do not recommend rolling out all the dough at once as this is not like traditional cookie dough.
Repeat this step until you have all your cookies rolled out.
Bake cookies for 7 to 10 minutes. Keep a very close eye on your cookies to prevent burning! After the first 7 minutes, check on them every minute or so. You want them to get to a very light golden brown color, but not burn.
IMPORTANT: Do Not Disturb Cookies until FULLY COOL. The cookies will crumble when still hot out of the oven. I let them cool on the cookie sheet for 10 minutes, and then I transfer the entire cookie sheet into the fridge to cool off another 20 minutes. Once fully cool, these cookies hold together really well!
Next make the caramel layer by blending the dates with water in a food processor. (Be sure to remove pits from dates before blending)
Add in 2 Tablespoons of coconut oil, tiny pinch of sea salt, and blend with dates into a thick caramel-like spread.
Decorate each cookie with toasted coconut, it will stick to the date caramel layer nicely.
In a small jar, mix together melted 3 and 1/2 Tablespoons coconut oil and 3 Tablespoons carob powder. Stir well. The drizzle carob "chocolate" sauce over each cookie.
Chill cookies and then serve! Cookies best stored in the fridge. Or for long term storage you can freeze them. They will hold together nicely at room temp for the day - like in a lunch box, though the caramel will stick to things.