Name: Tiramisu Cookies
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 10 servings
Ingredients: 1 cup blanched almond flour; 3 tablespoons tapioca starch; 0.125 teaspoon baking soda; 0.25 teaspoon salt; 3 tablespoons maple syrup; 1.5 tablespoons melted coconut oil (I use refined for no coconut flavor); 0.5 teaspoon vanilla extract (or vanilla powder); 1 teaspoon prepared coffee (or espresso); 2 tablespoons non-dairy cream cheese; 1 teaspoon powdered sugar (or regular sugar); 2 tablespoons prepared coffee (or espresso); 2 tablespoons brown sugar; 1 tablespoon coconut cream

Instructions

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1

Preheat the oven to 335°F (168°C) and line a baking sheet with parchment paper.
2

In a small bowl, combine the blanched almond flour (1 cup), tapioca starch (3 tablespoons), baking soda (0.125 teaspoon), and salt (0.25 teaspoon). Mix well, pressing out any almond flour lumps.
3

Add maple syrup (3 tablespoons), melted coconut oil (1.5 tablespoons), vanilla extract (0.5 teaspoon), and prepared coffee (1 teaspoon) to the dry ingredients. Mix until well combined and sticky. Chill the dough in the fridge for 20 to 25 minutes.
4

While the dough chills, prepare the cream cheese filling. Measure out non-dairy cream cheese (2 tablespoons) and mix in powdered sugar (1 teaspoon). Let it sit on the counter to soften slightly.
5

Make the coffee-caramel syrup: In a small skillet over medium heat, combine prepared coffee (2 tablespoons) and brown sugar (2 tablespoons). Bring to a boil and cook for 2 minutes. Stir in coconut cream (1 tablespoon) and continue to cook until the mixture thickens like maple syrup (4-6 minutes). Remove from heat and let cool.
6

Remove the cookie dough from the fridge. If still too sticky, mix in an additional blanched almond flour (1 tablespoon).
7

Scoop about cookie dough (2 tablespoons) onto the baking sheet. Wet your hands with water or oil and flatten each portion into a 2.5 inch wide cookie. Place cream cheese mixture (0.5 teaspoon) in the center of each.
8

Drizzle the cooled coffee-caramel syrup over the cream cheese on each cookie. Fold the cookie dough over the filling, bringing the edges together to partially seal. It's okay if it doesn't completely seal.
9

Bake for 12 to 15 minutes at 335°F (168°C), or until the edges are golden brown. Let the cookies sit on the baking sheet for 2 minutes before carefully transferring them to a cooling rack. Allow to cool completely, as the caramel will set as they cool.