Sort ingredients
dorioakes
QR Code
Listen
Pdf
Preheat oven to 325°. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together dry ingredients. Use a measuring cup or spatula to press out any lumps.
In a small bowl, stir together wet ingredients. Pour wet ingredients over dry and mix. If dough is too wet/sticky, add a sprinkle of almond flour.
Scoop balls of dough using a standard 1 ⅓ Tbs cookie scoop for large or ½ Tbs measuring spoon for small, and place on a parchment lined baking sheet.
Place another piece of parchment on top and roll or flatten each cookie with a flat measuring cup (for large, flatten to roughly 2 ¾" for large or 2 ¼" for small. Cookies will not spread)
Bake about 10-13 minutes for large cookies, or 8-9 minutes for small. Bake until the edges are firm and centers are not doughy. (The color will darken slightly as it cools) Cool completely before frosting.
Add palm shortening, sweetener, salt and vanilla to a mixing bowl. Stir vigorously until fully mixed. (optional for extra smooth consistency, use an electric mixer)
Place a spoonful of cream on a cookie and top with another cookie.
(Optional for firmer cream, chill for 15 minutes) Enjoy!