Irish Whiskey Coconut Butter Chip Ingredients
- ¼ cup plain coconut butter
- 2 tablespoons gluten free whiskey (optional- if you prefer not to use alcohol, just sub with water)
- 1 tablespoon maple syrup
- ½ teaspoon cocoa powder
- 1 tablespoon cold coffee
- ¼ cup melted coconut oil
Double Chocolate Cookie Ingredients
- 1 cup cashew butter
- 1/2 cup coconut sugar
- 2 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup coconut flour
- 1/2 cup chopped dark chocolate
For the Irish Whiskey Coconut Butter Chip:
Mix all ingredients in a bowl until everything is completely combined.
Pour onto a parchment lined cookie sheet and set in freezer while making cookies.
For the Double Chocolate Cookie:
Preheat oven to 350℉.
Beat together cashew butter and sugar with hand mixer or stand mixer until combined and fluffy.
Add egg and beat until well combined, scraping sides of bowl when necessary.
Stop mixing and add baking powder, baking soda, cocoa powder and coconut flour.
Slowly turn mixer back on and incorporate ingredients.
Once everything is combined, add chocolate chunks.
Stop mixing and set aside.
Pull the coconut butter mixture from the freezer and immediately cut into small chunks, similar size as the chocolate chunks that went into the cookie dough.
Immediately measure out ½ cup of frozen whisky chips and add to mixer until JUST combined(don’t over mix! Your whisky chips are fragile and will break apart very easily)
Scoop into large mounds and press a few more chips into the tops of the cookies.
Bake for 13 minutes. Let cool for at least 10 minutes before enjoying!
Yields: 8 cookies