Ingredients
Units
Scale
For the cookie
- 1 cup almond flour
- 1 tbsp tapioca starch
- 3 tbsp maple syrup
- 3 tbsp coconut oil, softened
- 1 tsp vanilla extract
For the cream
- 1/4 cup palm shortening
- 2 tbsp coconut cream (softened)
- 3 tbsp dairy-free cream cheese (I use the brand kite hill, sub more coconut cream)
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 3 tbsp mini dairy-free chocolate chips
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Combine the almond flour and tapioca starch in a bowl and whisk well. Add the maple syrup, coconut oil and vanilla extract. Fold to combine until a dough forms.
- Scoop into small cookie dough balls and transfer to a baking sheet. Slightly flatten the cookies with your hand and use your thumb to form an indent in the middle.
- Transfer to the oven and bake for 10-12 minutes or until golden brown. Carefully transfer to a cooling rack to allow to cool.
- To make the cream, cream together the palm shortening, coconut cream, and cream cheese. Sift in the powdered sugar and stir to combine. Add the vanilla and chocolate chips and gently fold.
- Add the cream to a pipping bag, and cut off a large tip. Squeeze the cannoli cream into the thumbprint space on top of the cookies, topping off with extra chocolate chips if desired.
- Serve fresh and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 177
- Fat: 11.3g
- Carbohydrates: 10.2g
- Fiber: .6g
- Protein: 1.6g