Makes 3-4 dozen (depending on size) wafers OR 1 dozen filled “oreo~like” cookies

Prep Time: 40 minutes

Chill Time: A minimum of 30 minutes

Bake Time: 10-13 minutes  (350 degrees) 

Cool Time: 10-15 minutes

*If you are making pan cookies for cheesecake recipe, baking time may vary

*for cheesecake omit frosting the cookies and only use the wafers

 

Wafer:

In large mixer such as a Kitchen Aid, creme together following ingredients:

1. 1 cube unsalted butter, room temperature

2. 1/2 cup cacao powder, Bright Earth Food

3. 1/2 cup coconut sugar

4. 1/2 cup golden monk fruit sweetener by Lakanto or Swerve Brown Sugar

5. 2 pastured eggs

6. 1 tsp ground vanilla bean, Wilderness Poets

 

 

In large bowl stir together:

1. 2 cups almond flour, David’s Blanched Almond Flour

2. 1/4 cup coconut flour

3. 1/4 Cassava Flour (or other gluten free/grain free flour of choice)

4. 1 tsp sea salt

5. 1 tsp baking soda

*1/2 package Lily’s stevia sweetened chocolate chips

 

 

Blend wet ingredients in large heavy duty mixer until creamy. Add dry ingredients and blend until  all ingredients are well incorporated.  Fold in chocolate chips and form into a flat round disc. Refrigerate for a minimum of 30 minutes.

 

Preheat oven to 350 degrees

 

Remove dough from refrigerator cut in half. Set one half aside. Place dough between 2 parchment sheets roll to 1/8” thick. Remove top parchment sheet and transfer rolled dough to cookie sheet, keeping parchment on bottom of dough (see pic). Roll second half of disc and do the same. Bake until top begins to brown and puff. Depending on how hot your oven is, it may take a bit longer than 13 minutes. 

 

*You can also cut into rounds before you bake. The above method is just the way I do it, to save time. 

 

Remove from oven and cool for 15 minutes. While still warm and soft, cut your cookie rounds (if desired). Place cookie rounds onto cooling rack. Frost when cooled completely.

 

If you are making the wafers for cheesecake crust, there is no need to cut into rounds. Simply cool and place onto cooling racks (parchment and all)..see pic. 

When completely cooled, break into small chunks. You can store chunks in ziplock bag for up to 1 week in the refrigerator. 

 

Cookie Filling-

 

1. 1 cube pastured unsalted butter, chilled

2. 1/4 cup powdered monk fruit

3. 1/4 cup  local honey (or  additional 1/4 cup powdered monk fruit sweetener)

4. 1/2 tsp ground vanilla bean

5. dash sea salt

 

Wait until cookie wafers are completely cooled before spreading filing in between.