These soft grain free gorgeous red velvet sandwich cookie sandwiches are filled with a thick and luscious homemade marshmallow cream. They are the perfect special dessert!
- 1/2 cup coconut sugar
- 5 tablespoons softened grass-fed butter or ghee
- 2 room temperature eggs, beaten
- 1 teaspoon vanilla
- A few drops of natural red food coloring
- 3/4 cup almond flour
- 1/3 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- 1/4 cup honey
- 1/4 cup water, divided
- 1 tablespoon beef gelatin powder
- Preheat the oven to 350 F.
- Cream together the coconut sugar and butter or ghee.
- Beat in the eggs, vanilla and food coloring.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and sea salt.
- Add the dry ingredients into the wet until fully incorporated.
- Using a large cookie scoop (about 1 + 1/2 tablespoons of cookie dough), scoop the cookie dough into evenly sized balls on a cookie sheet lined with a silpat or parchment paper. You should end up with 12 cookies.
- Bake for 10 minutes, and cool on a wire rack.
- While the cookies cool, make the marshmallow cream filling.
- Add the honey and 2 tablespoons of water to a small saucepan.
- Add the remaining water to a bowl or the bowl of a standing mixer with the gelatin.
- Place the saucepan over medium heat. Bring the mixture to a boil, and allow it to boil for 5 minutes. Promptly remove the saucepan from the heat after 5 minutes.
- Using a hand or standing mixer, beat the gelatin while slowly streaming in the honey and water mixture.
- Whip this for about 1 minute and 30 seconds, or until a glossy cream remains in the bowl. Do not over mix this, it will turn into a marshmallow consistency and be hard to spread.
- While the marshmallow cream is still warm, spread a layer on the bottom of 6 of the cookies.
- Top with the remaining cookies and serve!
- It’s important to remove the honey and water mixture at exactly 5 minutes, or the honey will cook too much, and you won’t be able to get the right consistency of marshmallow cream.
- It’s also important to stop whipping the gelatin and honey mixture as soon as that glossy cream texture is reached as it will be too hard to spread otherwise.
- Spread the marshmallow cream while warm for easy and pretty spreading.