25+ Gluten Free Cookies

Instructions

1. Place the almond flour, cashews, and cocoa powder in a food processor.
2. Process for 30 seconds until chopped up and combined.
3. Add the agave nectar, coconut oil, vanilla, and salt. Process again until combined and the batter balls up.
4. Transfer the dough between two pieces of parchment paper and use a rolling pin to roll it ¼ inch thick.
5. Remove the top parchment paper and use a circle cookie cutter (my cookie cutter was about 2 – 3 inches
6. across) to cut out 24 cookies. You may need to do this in batches.
7. Use a butter knife to lift the cookies onto a baking sheet or cutting board lined with parchment paper.
8. Re-roll the batter and continue to cut cookie circles until all the dough is used up.
9. Chill the cookie circles in the fridge while you make the cream filling.
10. Place the coconut cream, agave, coconut oil, vanilla, and salt in a medium bowl.
11. Whisk until combined and then freeze for 1 hour.
12. After the hour, use a handheld electric mixer to mix.
13. Transfer to a plastic baggie or piping bag.
14. Cut the corner off the plastic bag and pipe about ½ – 1 tablespoon of the filling onto 12 of the cookies.
15. Top with the remaining 12 cookies to make cookie sandwiches.
16. Freeze for 1 hour and enjoy!
17. Store cookies in the freezer.