Maple Cream Cookies
2 cups almond flour 2 tbsp coconut flour ½ tsp xanthan gum ¼ tsp salt 6 tbsp butter softened ½ cup Swerve 1 large egg 1 tsp maple extract
1. Combine almond flour, coconut flour, xanthin gum, and salt. Set aside. 2. In a separate mixing bowl, mix together butter and swerve until smooth. 3. Add egg and maple extract. 4. While mixing on low, add dry ingredients and mix until dough forms. 5. Roll out dough between 2 pieces of parchment paper to about 1/8” thickness. 6. Refrigerate for 20 minutes. 7. Use a maple leaf cutter (or your favorite shape) to cut out shapes. 8. Place cut out dough on baking sheet lined with parchment paper. 9. Bake 15-18 at 300 degrees until lightly brown. 10. Let cool completely.
Maple Cream Cookie Filling
1 c Confectioners Swerve 1/2 c of butter, softened 1 tsp maple extract 2 tbsp heavy whipping cream
1. Beat powdered sweetener and softened butter together until smooth. 2. Add maple extract and heavy whipping cream to achieve a spreadable consistency. 3. To assemble, spread about 1 teaspoon of the filling on the backside of one cookie then top with another cookie, backside towards the filling. 4. Store in an airtight container in refrigerator.