Gluten-Free Shortbread Cookies Instructions:

Preheat the Oven

• Set your oven to 350°F (175°C) to warm up while you prepare the cookie dough.

Make the Shortbread Dough

• In a large mixing bowl, combine the almond flour, coconut flour, and sea salt. Stir until well incorporated.
• Add the maple syrup, softened coconut butter, and vanilla extract to the dry ingredients. Mix thoroughly until a crumbly dough forms. For best results, use clean hands to press and combine the dough—this helps it stick together and become pliable. The texture should be slightly crumbly but able to hold together when pressed.

Roll and Cut the Dough

• Roll out the dough to about ¼-inch thickness on a parchment-lined surface or between two pieces of parchment paper. Let the rolled dough sit for about a minute to prevent cracking.
• Using a round cookie cutter, cut out large circles. Then, use a smaller cutter (or piping tip) to create a smaller circle in the center of each cookie, forming the classic “Samoa” shape. You should yield around 22 cookies depending on your cutter size.

Bake the Cookies

• Carefully transfer the cut cookies to a prepared baking sheet (lined with parchment paper, a silicone mat, or lightly sprayed with oil).
• Bake for 11–12 minutes, or until the edges are lightly golden.

Cool on a Wire Rack

• Remove the cookies from the oven and let them sit for 2–3 minutes before transferring them to a wire rack. Allow them to cool completely before topping or assembling.

Vegan Coconut Caramel Layer

Mix the Caramel Base

• While the shortbread cookies are cooling, prepare the coconut caramel. In a medium saucepan (do not heat yet), combine the coconut butter, date syrup, coconut extract, vanilla extract, and sea salt. Whisk thoroughly until smooth and free of coconut butter clumps. The mixture should resemble a thick, creamy caramel.

Toast the Coconut

• Divide the shredded coconut in half. Toast one half either by:
• Spreading it on a baking sheet and baking for 2–3 minutes at 350°F (perfect while the cookies are in the oven), or
• Lightly toasting it in a dry skillet over medium heat for 2–3 minutes, stirring frequently.

Cook the Caramel

• Add both the toasted and raw coconut to the caramel mixture. Turn the heat to medium and cook for about 5 minutes, stirring constantly. Once the mixture becomes thick and moldable, remove from heat and let cool until it’s safe to handle.

Assemble the Caramel Layer

• Using your hands or a spoon, scoop portions of the caramel and press it onto the tops of each shortbread cookie. Don’t worry about making them perfect—this layer can look rustic and still be delicious. Press gently to cover the surface of the cookies evenly.
• Tip: Place the cookies in the fridge at this stage to help the caramel set while you melt the chocolate.

Chocolate Coating

Melt the Chocolate

• Add the vegan chocolate chips to a shallow bowl. Melt until smooth, either using:
• A microwave in 30-second intervals, stirring in between, or
• A double boiler on the stovetop.

Dip the Cookies

• Once the chocolate is melted, dip the bottom of each cookie into the chocolate. Let the excess drip off or lightly scrape with a knife. Place each cookie caramel-side down on a parchment-lined tray. Refrigerate to set.

Drizzle the Tops

• Transfer the remaining melted chocolate into a piping bag or a zip-top bag with a tiny corner snipped off. Once the bottom coating has hardened, flip the cookies and drizzle the chocolate over the caramel tops in a zig-zag pattern.

Chill and Serve

• Place the cookies back in the fridge for about 10 minutes, or until the chocolate is fully set. Serve and enjoy!