Description
The recipe is so delicious you won’t even believe it’s healthy!
Ingredients
Scale
For the cookies:
- 2 1/2 cups spelt flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 cup coconut sugar
- 1 cup organic, grass-fed butter, unsalted
- 1/4 cup coconut milk
- 2 tsp pure vanilla extract
For the chocolate:
- 1/2 organic dark chocolate (80% cacao or more)
For the white icing:
- 1/2 cup arrowroot powder
- 1 tsp powdered stevia
- 3 Tbsp canned coconut milk
- 1 tsp fresh squeezed lemon juice
Instructions
- Preheat your oven to 350F and line a cookie sheet with a silicone mat or parchment paper.
- In a small bowl combine the flour, baking powder, salt, and baking soda. Set aside.
- In a medium bowl, add coconut sugar and butter. Beat with your mixer until creamy. Add milk and vanilla and beat until combined.
- Add small amounts of dry ingredients to wet while beating with your mixer.
- Scoop onto cookie sheet and bake for 13 minutes or until pick comes out clean.
- Meanwhile, in a double broiler and on low heat, melt dark chocolate and set aside.
- In a small bowl combine ingredients for white icing and set aside.
- When cookies are ready, remove from oven and let cool about 10 minutes.
- Spread chocolate over one half and place in the fridge for 5-10 minutes to let set.
- Spread white icing over the other half and place in fridge for 5-10 minutes to let set.
- Serve right away or place in freezer to use throughout the holidays.