1/2 cup coconut oil
1/4 cup Kerrygold butter
1 cup Madhava coconut sugar
2 large eggs
1 teaspoon vanilla extract
2 cups sprouted whole wheat flour
1 cup Bob's Red Mill organic white flour
2 teaspoons baking powder
3/4 teaspoon sea salt
Coarse sea salt
Preheat oven to 350F degrees.
Cream together coconut oil, butter, and coconut sugar. Mix in eggs and vanilla. In a separate bowl, combine flours, baking powder and salt. Then add to the wet ingredients. Dough should be solid enough to shape.
Form into 3 inch cookies and pat onto parchment lined cookie sheet. Bake for 10 minutes. Cool.
1/4 cup butter
1/3 cup heavy cream
3/4 cup coconut sugar
1 teaspoon vanilla
1 1/2 cups powdered sugar, sifted
In a small saucepan, combine butter, cream and coconut sugar. Bring to a boil, stirring constantly. Boil and stir for no more than 1 minute. Remove from heat. Stir in vanilla, then add the powdered sugar in slowly; half a cup at a time. Stir with wooden spoon. Cool to room temperature, then beat with a mixer until smooth and light.
Spread a generous amount of Caramel Frosting on each cookie, because it's FROSTING, not icing, then sprinkle lightly with Coarse sea salt. Makes approx. 24 cookies. (They go fast!) Enjoy!
Note: I usually make the frosting first because it takes some time to cool.