Vanilla Sandwich Cookies
Reminiscent of a Nilla Wafer, this Healthified version is grain-free, vegan, with upgraded sweeteners to keep your blood sugar in check. They are great for kids and adults alike. Use store-bought frosting for a short cut or make your own. Tap into your inner child and dip one in almond milk for a delicious treat!
Equipment
- Cookie cutter
- Rolling Pin
- hand mixer or stand mixer
- Baking sheets
- parchment paper
- plastic wrap
- large bowl
- medium bowl
Ingredients
For the cookies
- 1 3/4 cups almond flour
- 1/4 cup tapioca starch or arrowroot starch
- 3 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the frosting
- 1 1/2 cups Simple Mills vanilla frosting*
Instructions
- In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut sugar, and salt.
- In a separate medium bowl, mix the coconut oil, maple syrup, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the flour mixture and beat until a crumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Once chilled, Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the ball of dough until ¼-inch thick. Use a 2-inch cookie cutter to form cookies. Use a greased spatula to carefully place each one on the baking sheet at least an inch apart. Continue to do this until all of the dough is used up.
- Bake for 10 to 12 minutes, or until the edges have started to crisp and cookies are slightly firm to the touch. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely (at least one hour).
- Once completely cooled, spoon about 2 tablespoons between two cookies. Gently press the top cookie down until the filling is evenly distributed between the two. Enjoy!
Notes
*To make your own vegan vanilla frosting, use this recipe.
Store the cookies in an air-tight container at room temperature for up to four days. Store in the refrigerator for up to one week. The cookies won't "go bad," but might taste a bit stale after these dates.