Dessert: gluten free, sugar free, cookie bar coated in chocolate TRIALS

 

Cookies

3/4 cup gluten free 1:1 flour (used King Arthur)
1 cup almond flour
1/4 cup melted vegan butter
1/4 cup maple syrup
1/8 cup dairy free milk

Caramel Filling:
1 cup creamy peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup almond flour

Chocolate Coating
1 cup bakers chocolate 
1/3 cup allulose or sugar 
1/2 TB coconut oil

PRE HEAT OVEN 350 degrees F.

COOKIES
Combine This includes the almond flour, coconut sugar, ground flax and salt.
in a medium-sized mixing bowl. 
Mix in the wet ingredients into the dry

Mix with the dough, do a final knead by hand.

Roll the dough to 1/8" thick - use plastic wrap, parchment, wax paper to help roll smoothly.

Cut the cookies into rectangles to the size desired - i am trying out 3"x1" 

Place the dough on the parchment paper to a baking sheet.

Bake at 350 degrees for 8-10 minutes.

Cool on the pan for 5-10 minutes before transferring to a cooling rack.

FILLING 

Make Caramel Filling: In a medium bowl, mix together peanut butter, maple syrup, vanilla extract, and almond flour until smooth and well combined. Once the shortbread has cooled, spread the caramel mixture evenly over the top. Place the pan in the freezer for at least 1 hour to set.

CHOCOLATE COATING 
Place the dark chocolate and coconut oil in a double boiler.  
Melt over low heat, stirring frequently.

FINISHING 

Grab the cookies from the freezer and dip them, one at a time, into the melted chocolate.

Place the cookies back on the lined baking sheet to set.

Drizzle any remaining chocolate over the cookies.