cookie - Chocolate shortbread gluten free

By tinathorn

Ingredients

• 200 g coconut butter
• 40 g agave
• 40 g rapadura (or other granulated sweetener)
• Scant 1/4 tsp stevia
• 2 tsp vanilla essence
• 1 tsp ground chia with 2tbs water
• 40 g ground almonds
• 40 g ready to cook polenta
• 50 g cocoa powder
• 100 g buckwheat flour
• 50 g arrowroot

Details

Adapted from includingcake.com

Preparation

Step 1

Melt coconut butter and mix with wet ingredients. Mix dry ingredients together and slowly add to the wet ingredients until a thick but pliable dough is formed.
Using your hand form the dough into a cylinder approx. 6cm diameter and chill in the fridge for 30 minutes (may not be necessary if stable enough).
Cut into 1cm thick rounds. Lay each slice on a greased/lined baking sheet and bake for approx. 15 mins at 180C.