Cookie Cake/Cookie Recipe with icing (Gluten free, dairy free)
by JJAC

Day One:

Make frosting (this frosting is great for many different uses).
½ cup plus 2 TBSP (10 TBSP) CCC
½ cup less 2 TBSP (6 TBSP) real honey
1 TBSP Organic vanilla
Beat in a mixer.

Make carob chocolate chips.
½ cup plus 1 TBSP carob powder
½ cup plus 1 TBSP cocoa powder
¾ cup honey
1½ cups coconut oil, first melted
1½ TBSP organic vanilla.
Blend with a handheld blender. Pour out on parchment paper covering a cookie sheet.
It will separate into an oily mixture and a more chocolate mixture, which is fine.
Place in freezer. Once set, break up into chips.

In a mixing bowl, combine and mix…
1 cup coconut oil
1 cup sucanat (ground fine first in a coffee grinder)
1 tsp salt
2 tsp organic vanilla
½ cup brown rice flour (mill 1/3 cup brown rice)
1 TBSP apple cider vinegar or coconut vinegar

Mix by hand or in an electric mixture, but mix thoroughly:)

Day 2:
Add to the dough mixture,
A scant ½ cup arrowroot or kuzu root powder
1½ cups TT coconut flour (you may need to adjust the recipe for different CFs)
1 tsp baking soda
Chocolate chips from day before to desired amount (some like less, some like more)

Press dough into a jelly roll pan or on a cookie sheet.

Bake at 325 for 20 minutes or until done… We don't remember how long so keep a watch out!

Let cool and ice with frosting either by spoon, cake decorator tool, etc…