Cooking Instructions
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Step 1
Preheat Oven to 350 degrees F (175 degrees C).
Step 2
Add
Almond Flour (120 g)
,
Almond Flour (15 g)
,
Tapioca Starch (60 g)
,
Cacao Powder (35 g)
,
Baking Soda (3 g)
, and
Sea Salt (3 g)
in large bowl. Whisk together.
Step 3
Melt
Grass-Fed Butter (85 g)
in a small bowl, add
Coconut Sugar (85 g)
and
Vanilla Extract (5 mL)
, stir until well mixed.
Step 4
Stir melted butter mixture into almond flour mixture until a dough is formed. You may have to use your hands at the end to finish mixing it. Roll dough in a large ball.
Step 5
Line a large, flat surface with parchment paper, put ball of dough on parchment paper, top with another layer of parchment paper, and use rolling pin to roll dough out into 1/16 to 1/18-inch thickness. Use a small round cookie cutter (about 1 1/2-inch) and cut out small cookies.
Step 6
Line baking sheet with parchment paper and bake 8 minutes.
Step 7
Remove from oven and allow to cool 10 minutes before trying to remove to a cooling rack. If you try to move the cookies right away they’ll likely fall apart. Once cooled, they are sturdy and hold together well.
Step 8
Repeat process with remaining dough until all dough is used.
Step 9
Add
Grass-Fed Butter (85 g)
to mixing bowl along with
Vanilla Extract (5 mL)
and
Peppermint Extract (as needed)
. Mix on medium unit butter is creamy, add in
Arrowroot Starch (15 g)
,
Swerve Confectioners Sugar Replacement (45 g)
,
Natural Food Coloring (to taste)
and
Honey (20 g)
.
Step 10
Spread the filling on the cookies and top with another cookie to serve.
