Grain Free German Chocolate Cake Cookies

Ingredients

• 3 tbsp coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/3 cup ghee or coconut oil
• 1/2 cup coconut palm sugar (paleo) or Homemade Brown "Sugar" (low carb)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon juice or ACV
For the Frosting:
• 8 Tbsp ghee or butter
• 1/2 cup coconut palm sugar (paleo) or Homemade Brown "Sugar" (for low carb)
• 1/2 cup coconut milk
• 1/2 tsp vanilla
• 1 cup chopped pecans
• 3/4 cup finely shredded unsweetened coconut

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl on medium speed, mix together the coconut oil and sweetener of choice.
4. Add the eggs and mix to thoroughly incorporate.
5. Add the vanilla and lemon juice and mix to combine.
6. Add the dry ingredients and mix to incorporate.
7. Using a small cookie scoop, scoop out the cookies onto a parchment paper lined baking sheet(s) leaving enough space between each cookie. (I did 8 cookies per pan--it makes 16 cookies).
8. Bake for 9-10 minutes.
9. Remove from the oven and let cool before frosting.
For the Frosting:
10. Place the ghee and sweetener of choice in a small saucepan over medium low heat.
11. Allow the ghee/butter to melt and stir to combine.
12. Add the coconut milk and vanilla and stir to combine.
13. Add the pecans and coconut and stir to incorporate.
14. Place the mixture into a bowl and refrigerate for about 30 minutes (stirring occasionally) or until it is spreadable.
15. Spread 1-2 Tbsp of the frosting onto the cookies before serving

Notes