**See also my new post with updated pictures and a slightly updated recipe**
These sweet little treats remind me of a Hello Dolly. Does anyone remember those??? I remember them as being sweet and full of coconut and chocolate-what’s better than that?
In my gluten and dairy free version I use my cookie dough recipe as the crust and make my own sweetened condensed milk by combining almond milk, agave nectar, and chia seeds. Oh- and I left out the butterscotch because I couldn’t find any that was dairy free.
This is the first recipe where I have used chia seeds. I recently found out that, besides being ridiculously healthy, they are a natural thickener. So, I just added some to my sweetened milk and watched it thicken 🙂 Worked perfectly.
*Helpful hints (I love helpful hints!)
-If you’re not a big almond flour fan, just substitute your favorite gluten free cookie dough recipe.
-You can also use my palm sugar sweetened chocolate chip cookie recipe.
- 2 C blanched almond flour
- ½ C tapioca flour or arrowroot flour
- ½ tsp. sea salt
- ½ tsp. baking soda
- ½ C Soy Free Earth Balance butter, room temperature
- ½ C agave nectar or honey
- 1 Tbsp. vanilla extract
- 1 egg
- 1 C chocolate chips, dairy free
- 1 C chopped walnuts
- 2 C sweetened coconut
- ½ C almond milk or preferred milk alternative
- ¼ C agave nectar, or preferred sweetener
- 1½ T chia seeds
- Preheat the oven to 350 degrees.
- Stir together the almond milk, agave, and chia seeds. Set aside to thicken.
- Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.
- Make the cookie batter: Set out the butter to bring to room temperature.
- In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.
- Beat butter on medium-high until light and fluffy.
- Add in the egg, vanilla, and agave. Beat until well combined.
- Pour the wet ingredients into the dry ingredients and stir well.
- Pour half of the cookie dough into the baking dish and even out with the back of a spoon.
- Then spread out the chocolate chips over the cookie dough...
- Then layer on the walnuts then the remaining cookie dough.
- Top with one cup of coconut. And on top of the coconut the milk mixture.
- And finally, the last cup of coconut. Slightly press down on the coconut into the milk.
- Bake for 30-40 minutes or until browned and the center is no longer giggly. Rotate half-way through baking.