Saturday, February 11, 2012
Ginger Amaretto Valentine's Cookies GF, DF
1 Cups Organic Gluten Free Ginger Snap Cookies (ground)
1/2 Cup Coconut Palm Sugar (or white)
1 Tbs. Cinnamon
Pinch of Sea Salt
1 Cup Organic Almond Butter
2 Tbs. Olive Oil
1 tsp. Vanilla Stevia
1 Tbs. Amaretto
1/3 Cup Coconut Butter melted
About 4-5 oz. Dark Chocolate melted
3 Tbs. Amaretto
Grind Ginger Cookies in a food processor to a dust
Stir together dry ingredients.
Mix together wet ingredients and then blend into to dry mixture.
The dough will have a rough consistency like "wet sand".
Push the dough onto a cookie sheet or board covered with Parchments paper.
Work the dough out to be about 1/2 inch thick. Use a cookie cutter to cut out shapes and then
carefully lift them onto another sheet. Chill in the freezer for at least 15 minutes to harden up.
Blend the melted dark chocolate with the Amaretto and drizzle over cooled cookies.
Store in the fridge or freezer in a sealed container.