Are you ready for this? It’s another Christmas cookie recipe! Or I suppose you could make this yummy cookie anytime of the year, whenever it suits your fancy. The cookie part of this recipe is a pretty basic cracker/cookie wafer. You could even spread it with something savory and serve it as an appetizer at a dinner party. The possibilities are endless! Enjoy!


Swedish Cream Wafer Cookies


1 C Almond Flour/Meal

1 C tapioca Flour

1/2 C Cream off the top of a can of coconut milk

1/2 C Coconut oil


1 C dark Chocolate chips

1/2 C coconut oil

1 T maple syrup


Mix Flours, Coconut Cream and 1/2 C Coconut oil together in a bowl. Turn dough out onto parchment and form into a log that’s about 1-2  inch diameter. Cover in the parchment and put in freezer for about 1/2 hour.


Preheat oven to 375F.


When dough is hardened, slice 1/2 inch cookies from the log placing them about 2-3 inches apart on a parchment lined cookie sheet.


Bake for about 10 minutes then turn cookies over and bake for another 10 minutes. Let Cookies cool then make frosting.


Mix 1/2 C Coconut oil, maple syrup and chocolate chips in a microwave safe bowl. Microwave on high in 30 second increments stirring frequently until everything is melted and smooth. Place bowl in freezer for about 1/2 hour until chocolate starts to firm up. Using a hand mixer, mix frosting until it’s fluffed up and doubled in volume. Spread or pipe frosting onto cookies and place another cookie on top to make a sandwich.



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