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.