Frosted Pop-Tart Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups almond flour
02 -
1/4 cup coconut flour
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon sea salt
05 -
6 tablespoons honey
06 -
1/4 cup unsalted butter or vegan butter stick, softened
07 -
1 egg
08 -
1 teaspoon pure vanilla extract
09 -
1/4 teaspoon almond extract
→ Filling
10 -
1/2 cup strawberry chia jam
→ Sugar-Free Frosting
11 -
3/4 cup powdered monk fruit sweetener (such as Lakanto)
12 -
2-3 tablespoons almond milk
13 -
1/2 teaspoon pure vanilla extract
14 -
Natural sprinkles (optional)
# Instructions:
01 -
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until well combined. In a separate larger bowl, use a hand mixer to whip together the honey and softened butter until creamy. Add the egg, vanilla extract, and almond extract to the butter mixture and continue to whip until fully incorporated.
02 -
Add the dry ingredients to the wet ingredients and stir with a wooden spoon until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
03 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough and place it between two sheets of parchment paper. Roll it out to about 1/4-inch thickness. Using two circular cookie cutters (one slightly larger than the other), cut out an equal number of each size. Re-roll scraps as needed until all dough is used.
04 -
Place the smaller cookie cutouts on the prepared baking sheet. Spoon about 1 tablespoon of strawberry chia jam onto the center of each smaller cookie, leaving a border around the edge. Place a larger cookie cutout on top and gently press the edges with your fingers to seal the cookies together.
05 -
Bake in the preheated oven for 11-12 minutes until the edges are just beginning to turn golden. After 5 minutes of cooling on the baking sheet, transfer the cookies to a wire rack to cool completely and crisp up slightly.
06 -
In a small bowl, whisk together the powdered monk fruit sweetener, almond milk (starting with 2 tablespoons and adding more if needed), and vanilla extract until smooth and you reach your desired consistency. The frosting should be thick enough to spread but thin enough to settle into a smooth surface.
07 -
Once the cookies are completely cooled, spread the frosting over the top of each cookie. If desired, add natural sprinkles while the frosting is still wet. Allow the frosting to set for about 30 minutes before serving or storing.
# Notes:
01 -
You can make your own strawberry chia jam by cooking down 2 cups of diced strawberries with 2 tablespoons of chia seeds and 2 tablespoons of honey until thickened.
02 -
For different pop-tart flavors, substitute the strawberry jam with blueberry, cherry, or other fruit preserves.
03 -
The dough can be made ahead and refrigerated for up to 3 days before baking.