Almond flour based shortbread cookies topped with date coconut caramel and a drizzle and dunk of chocolate.
Make the shortbread. Preheat the oven to 350 degrees Farenheit. Line two 9x16 inch pans with parchment paper and set aside.
In a small bowl, combine the flaxseed meal and water. Set aside to thicken.
In a large bowl or stand mixer fitted with whisk attachment, whisk together the almond meal, tapioca starch and gluten free flour until combined. Add in the oil, maple syrup and flax mixture, with mixer on medium speed. Mix until a flexible ball of dough is formed.
Generously sprinkle a clean surface with flour and roll out the dough into a 1/4 inch rectangle. Use a cookie cutter or circular shape (such as a 4oz mason jar top) to cut out circles about 2.5 inches in width. Use a smaller circular shape, such as the wide side of an icing piper to cut out the cneter circles of the cookies. Repeat until all cookies have been cut out, re-rolling the dough as necessary.
Bake the cookies. Transfer each dough circle onto the parchment paper lined pan and bake until slightly golden, 8-10 minutes. When finished, immediately transfer the baked cookies to a wire rack to cool.
Make the caramel. Add dates to food processor or high-speed blender and mix for 1 minute. Slowly pour in the milk, extract, salt and maple syrup, stopping to scrape the sides frequently until a smooth caramel is formed. About 5 minutes. Transfer to a medium bowl.
Toast the coconut. Pour the coconut onto the parchment paper lined pan used for the cookies and bake on 350 degreed Farenheit for 3-5 minutes until lightly toasted, careful not to burn.
Melt the chocolate. In a small pot over low heat, add chocolate and coconut oil. Stir frequently until just melted.
Assemble the Samoas. Add the coconut flakes to the caramel and use a spoon or whisk to mix until thoroughly combined. Use a butter knife to spread a heaping tablespoon of the coconut caramel mixture on to each cookie. Dip the bottom of the cookie in chocolate, place it on a parchment lined baking sheet and use a spoon to drizzle more chocolate across the cookie.
Chill the cookies. Freeze each tray of chocolate coated cookies for 10 minutes, or until chocolate is hardened. Remove from freezer, eat and enjoy!
Store the cookies in the refrigerator. Keeps for 7-10 days.