Cookie Dough

1. Remove your egg from the refrigerator and let come to room temperature.
2. Melt coconut oil in a small pan and set aside to cool.
3. In a food processor, place almond flour, baking soda, coconut sugar, cinnamon, ginger, and salt in . Pulse for 10 seconds to mix.*
4. Add the coconut oil, egg, molasses, and vanilla, process until a ball forms, about 15-20 seconds. The dough will be sticky.
5. Transfer the dough into a bowl, cover with plastic, and let it rest in the fridge for 30 minutes.
6. Line 2 baking sheets with parchment paper. If you only have one, do them in batches.
7. Preheat the oven to 350 degrees.
8. Remove the dough from the fridge. Make 24 cookies using a spoon (or a small ice cream scoop) to measure 17 grams (1 tablespoon) of dough per cookie and place 2 inches apart on the 2 baking sheets.
9. Use your hands to roll each cookie into a ball.
10. Arrange them 2 inches apart on the baking sheet pan.
11. Flatten the cookies using the bottom of a measuring cup or glass on top of a square of parchment to gently press the cookies into disks 2” wide. (see photo above)
12. Bake in the oven for 12-15 minutes, until they are set and lightly brown.
13. Allow them to cool on the sheet pan for 5 minutes, then place on a cooling rack for another 5 minutes before filling.

Vanilla Cream Filling:

1. While the cookies cool, make the cream filling. With an electric hand mixer in a large bowl, beat together the shortening with the powdered sugar of choice, vanilla and 1 Tablespoon nut milk.
2. If the filling doesn’t come together or is is too thick to spread, add a little more nut milk until it’s the right consistency. It should be very thick, but creamy enough to spread on the cookies.
3. Spread about 1 tablespoon on the flat part (bottom) of half of the cookies, then top with a second cookie to make a sandwich.
4. Store cookies covered on the counter for 1-2 days or for 5 days in the refrigerator. Enjoy!