Ingredients
The following ingredients have 6 Servings
- 1 batch Raspberry Caramel Sauce
- 1½ cup almond flour
- ¼ cup + 1 tablespoon coconut flour
- ¼ cup + 1 tablespoon tapioca flour
- ½ teaspoon baking soda
- 4 tablespoons ghee
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- organic powdered sugar, optional
Instruction
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Place the dough in between two sheets of parchment paper or plastic wrap and use a rolling pin to roll the dough out flat, to about 1/4 inch. Remember that the dough will rise when cooked so you want the dough to be pretty thin so the cookies sandwiches aren’t too thick. Once the dough is thin, use a heart shaped cookie cutter to cut out hearts. (My dough made 24 cookies, but you could still make a couple more with leftover dough, I was just lazy) Then with half the hearts, use a smaller heart cookie cutter to cut out the middle of half the hearts. Place all heart dough on the baking sheet and into the oven for 10-12 minutes, until slightly golden.
- Let cookies cool completely. To make the sandwich cookies: on the non cut out cookies, add about 1/2 teaspoon of raspberry caramel to the middle of the cookie, then place a cut out cookie on top, smashing the caramel between the cookies. Repeat with all cookies and feel free to decorate the smaller cookies. Sprinkle with a bit of powdered sugar on top.
- Store in closed container in the fridge for up to 1+ week.
