MAPLE CREAM SANDWICH COOKIES {AIP, Tigernut Flour, Refined Sugar-Free}
Servings: 13 sandwich cookies
Calories: 286kcal
I find that chilling the dough throughout the rolling, stamping, and baking process makes it easier to handle and results in more clearly defined edges. This recipe yields 12 cookies (baking 6 per tray) and then an additional cookie from the excess dough. You will likely have extra filling leftover. If you prefer, please feel free to use maple cream as your filling.
Ingredients
Cookie Ingredients:
- 2 cups (224 grams) tigernut flour
- ½ cup (156 grams) maple syrup
- ½ cup (67 grams) coconut butter if very hard, recommend softening for 10 seconds in microwave on high
- 2 teaspoons (10 grams) vanilla extract or maple extract
- Pinch sea salt
Maple Filling (or use maple cream)
- ⅔ cup (108 grams) maple sugar blended into a fine powder
- ⅔ cup (125 grams) palm oil melted partially until soft (microwave on high for 30 seconds)
- 1-2 pinches sea salt
Instructions
- Make cookie dough. Combine all the cookie ingredients in a mixing bowl. Mix to form a slightly sticky dough. Chill for 5 minutes.
- Roll chilled dough and stamp. Arrange a baking pan lined with parchment paper and divide the dough into 12 roughly equal size balls weighing approximately 37 grams each. Using parchment paper between the rolling pin and the dough, roll just larger than your cookie cut then use a maple leaf cookie cutter to stamp down. Notes: Wrapping the dough and chilling for 2 hours can help with the stamping process if your dough is too sticky. You can also dip your cookie cutter in maple crystals and do the stamping on the baking sheet lined with parchment or silplat to prevent having to transfer the fragile shaped dough. Your baking tray should hold 6 cookies and so you will bake the first batch while the other batch chills in the fridge. When stamping, try to wiggle the cookie cutter to form well-defined edges that will help you remove the excess dough.
- Chill maple cut outs. Once the cookies are formed, chill for 15 minutes prior to baking. Meanwhile, preheat the oven to 350F.
- Bake and watch carefully. Remove maple leaf stamped dough from the fridge (optional step: score veins in the dough with the handle of a spoon). Bake until the edges begin to brown, about 7 minutes (more or less depending on your oven and how cold the dough is). Let them cool completely before handling or they will break.Note: During testing, I noticed that the edges burned when overcooked by just 1 minute.
- Make maple filling. For the maple cream filling, whisk together the powdered maple crystals, softened palm oil, and salt. Note: It’s ok to reuse the mixing bowl you already dirtied. You can refrigerate this mixture for 5 minutes to thicken it for a spreadable consistency.
- Spread maple mixture onto cookies and press together. Using an offset spatula or a piping bag, gently apply a layer of the maple cream mixture on half of the cookies. Use the remaining half to create little sandwiched maple leaf cookies. Allow to set for 20 minutes (the palm oil will hold up better when it isn't warm). Enjoy!
Nutrition
Serving: 1sandwich cookie | Calories: 286kcal | Carbohydrates: 32g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 34mg | Potassium: 68mg | Fiber: 13g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 7mg