Ingredients
Scale
For the cookie:
- 3/4 c. Cara’s All-Purpose Blend
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 3 Tbsp. coconut oil or shortening (solid)
- 1 Tbsp. maple syrup
- 2–4 Tbsp. nondairy milk
For the date caramel:
- 8 Medjool dates, pits removed and chopped
- 2 Tbsp. water
- 1 Tbsp. coconut oil
- 1 Tbsp. maple syrup
- pinch sea salt
- 1/2 c. shredded coconut, unsweetened
For chocolate coating:
- 1 c. dark chocolate, melted
Instructions
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and sea salt. Add the remainder of the ingredients and mix until a nice dough forms. The dough will be scrappy initially but should not be too wet or too dry once combined. Add more flour if too wet; more milk if too dry. You also might knead with your hands. This is a shortbread-like base so it will be stiffer and won’t be pliable like a sugar cookie.
- Roll between two pieces of parchment paper until about 1/4″ thick. Cut out circles with a biscuit cutter approximately 1 7/8″. Using a mini circle cutter, cut out the centers. This is a delicate dough so be gentle and careful.
- Transfer to the baking sheet and bake for 10-12 minutes. Allow to fully cool on the baking sheet.
- While the cookies are baking, add all of the ingredients for the date caramel into a high-speed blender with an S blade (except for the shredded coconut) and blend until smooth. Add more liquid if the sauce is not blending but be careful for it not getting too runny. Fold in the shredded coconut.
- Top the cookies with the coconut caramel. Dip into a shallow bowl full of melted dark chocolate until the bottoms are coated. Set on a piece of wax paper.
- Take the remainder melted chocolate and drizzle over the tops of the cookies. Allow to set or chill in the fridge/freezer.
