Imagine sinking your teeth into a decadent sandwich cookie that's not only irresistibly delicious but also completely paleo-friendly! These cream-filled delights prove that healthy eating doesn't mean sacrificing flavor or texture. Whether you're a strict paleo follower or just looking for a nutritious treat that doesn't compromise on taste, these Paleo Cream Sandwich Cookies are about to become your new obsession. Get ready to transform your snack time with a recipe that's as nourishing as it is mouthwatering!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 10 sandwich cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut cream (for filling)
- 1 tbsp maple syrup (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Whisk together until well blended.
- In a separate small bowl, mix melted coconut oil, egg, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and mix thoroughly until a consistent dough forms. The texture should be slightly crumbly but able to hold together when pressed.
- Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out cookie shapes.
- Carefully transfer cookie rounds to the prepared baking sheet, leaving space between each cookie.
- Bake in preheated oven for 10-12 minutes, or until edges are lightly golden brown. Remove and let cool completely on a wire rack.
- For the filling, whip coconut cream with maple syrup until smooth and slightly fluffy.
- Once cookies are completely cool, spread a thin layer of coconut cream filling on one cookie and sandwich with another cookie.
- Refrigerate completed sandwich cookies for 30 minutes to help filling set and enhance flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Make sure your coconut oil is melted but not hot when mixing with eggs to prevent accidental cooking.
- For perfectly uniform cookies, use a digital scale to weigh your dough portions.
- Chill the dough for 15 minutes before rolling if it feels too soft or sticky.
- Use parchment paper when rolling out the dough to prevent sticking and ensure even thickness.
- Let cookies cool completely before adding filling to prevent cream from melting.
- For a smoother coconut cream filling, refrigerate the can of coconut milk overnight and scoop only the solid cream from the top.
- If the dough is too crumbly, add a tiny bit more melted coconut oil to help it bind.
- Store cookies in the refrigerator to maintain the cream's consistency and extend shelf life.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 20mg
