140g dessicated coconut
80g coconut oil at room temperature
120ml soya milk at room temperature
175g gluten free flour
100g xylitol chocolate
1 tablespoon of ground or milled flaxseed
1.5 teaspoons of vanilla extract
1/4 teaspoon of baking powder
1/2 teaspoon of salt
Preheat oven to 180oC and line two baking tray with greaseproof paper.
Pour the dessicated coconut into a non-stick frying pan and toast over a low-medium heat. Stir on occasion, but definitely keep an eye on it, you want it to be golden-brown but it can quickly burn.
In a large mixing bowl add the coconut oil, xylitol, soya milk, flaxseed and vanilla extract and blend until smooth.
Sift in the flour, baking powder, salt and mix into a thick batter.
Once the batter is mixed scoop up the mixture into a tablespoon and drop onto the greaseproof paper with the back of the spoon you can pat the batter into a cookie shape - it may be better to use another clean spoon as they soon get sticky.
Bake for 15-20 minutes, once done take out the oven and leave them for a few minutes on the baking trays. Then move them to a cooling rake to let them cool completely.
Break up the chocolate and place into a heatproof bowl above a gently simmering saucepan of water and allow it to melt. Once its all completely melted dip the cookies into the chocolate. I dipped the bottom (non-glossy side) of the cookies. That might sound strange but once you have baked them you will see what I mean. The top of the cookies do look kind of shiny. Place the cookies on a plate to cool.
Warning: Be careful not to burn yourself on the chocolate and try not to waste any its a precious commodity!
You can either leave the cookies out in the open-air to cool or if you are in a rush then put them in a fridge.