Ingredients
Scale
- 1 1/2 cups almond flour (Bob’s Red Mill)
- 3/4 cup potato starch (not potato flour)
- 1/4 cup sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1Â egg
- 3 tablespoons butter or Earth Balance Spread, melted
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- CREAM FILLING:
- 2 1/2 cups powdered sugar (Wholesome! brand is grain-free)
- 1/4 cup Marshmallow Fluff
- 2 tablespoons butter or Earth Balance Spread
- 1 1/2 tablespoons milk or almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, potato starch, sugar, cinnamon, clove and baking soda.
- Add in egg, butter, molasses and vanilla. Combine until dough forms (we like to use our hands). Dough will be a bit sticky. Let dough rest for 5 minutes, it will firm up just a touch.
- Form 8 cookie shaped patties about 1/2 in thickness. Place them on a parchment paper lined cookie sheet and into a preheated oven to bake at 350 degrees for 10-12 minutes. They should still be soft. Let them remain on cookie sheet to cool completely. While they are cooling you can mix together your cream filling.
- In a mixing bowl, whisk together your powdered sugar and salt. Then add marshmallow fluff, butter, milk and vanilla. Blend with hand mixer until combined evenly. Place into a piping bag or cut the corner tip off of a large ziplock bag.
- Pipe cream onto half of the cookies and top with the other half. Storing them in an airtight container will keep them soft. And a good tip—if you happen to over bake your cookies, place them in the airtight container after they’ve mostly cooled for about an hour-this will help to soften them up. Then you can pipe the cream, etc and serve and they’ll still be a hit! Enjoy!!
- Prep Time: 25 min
- Cook Time: 12 minutes
