This is a new recipe I made this year. They are a basic shortbread cookie with melted chocolate on top. They’re pretty good.
4 tbs unsalted butter, at room temperature
2 tbs coconut oil
1/4 cup coconut sugar, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
1 tbs water
3/4 cups gluten free all-purpose flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1/4 tsp cinnamon
1/8 teaspoon salt
1 tsp coconut oil
1/2 cup dark chocolate chunks or chips
Preheat oven to 350.
Mix together the butter, coconut oil, coconut sugar, vanilla and water.
Add the flour, buckwheat flour, flaxseed, cinnamon and salt and combine.
Roll dough into a log shape about 12 inches long on a floured piece of wax paper.
Cut into 1/4 inch thick slices and put on the baking sheet.
Bake for 8 – 10 minutes.
When cooled, melt the 1 tsp coconut oil and dark chocolate. Spread chocolate over each cookie.
Made about 30 small cookies.
