Chocolate Linzer Cookies made with a 4-ingredient shortbread sandwiched with a creamy fudge. These cookies are melt-in-your-mouth, free of refined sugar and oil, and higher in protein.
Line a cookie sheet with parchment paper and have another sheet standing by so you can roll out your dough between two sheets.
Preheat oven 350 F.
Make Cookies
Combine all ingredients in a bowl. Stir with a spoon until you have a dough. Pro tip: You want a putty like texture, so if it's still crumbly, add a few tsps of milk until you have a batter that leaves an imprint when you press a finger.
¾ cups almond flour, 2 tablespoon nut butter, 3 tablespoon maple syrup, ¼ teaspoon vanilla, pinch of salt
Chill the dough 10-30 minutes if needed to roll it out.
Roll the dough out about ¼ inch thick between the two sheets of parchment paper. Sprinkle almond flour if needed to assist in the rolling.
Using linzer cookie cutters - one round and one with a center hole cut out - to cut 18 cookies. This will make 9 sandwich cookies.
Bake for 8 minutes or until edges begin to turn toasty. Sprinkle the cookies with holes with cane sugar.
Cool the cookies on the pan for 2 minutes, then transfer to a cooling rack.
Once cookies are cooled - about 30 minutes - prepare the filling.
Microwave the chocolate for 60 seconds, and stir until all chips or chunks are melted.
1 cup chocolate chips, 1 tablespoon coconut oil
Add the chocolate to a piping bag and add about 1 tablespoon to the solid cookie.
Top with the sugared cookies with holes.
Store
The cookies will soften over time, but they keep in a sealed container for about 4 days at room temperature or in the refrigerator for a week.
Video
Notes
1.Use a natural nut butter or seed butter to ensure nutrition.2.The dough should look like my images so feel free to add more flour or more liquid to get it to that state.3. If necessary, chill the dough for another 20 minutes to achieve rollable texture.4. Be sure to sprinkle sugar on the cookies straight out of the oven. The heat will help the sugar stick.