¼ cup coconut cream, chilled overnight in the fridge
¼ tsp pure vanilla extract
8 drops of liquid stevia
¼ cup prepared chestnut spread
Instructions
Preheat oven to 350F and line a cookie sheet with a silicon mat or parchment paper.
In a medium mixing bowl, cream together coconut oil, honey, pure vanilla extract, and egg until smooth.
Briefly whisk together almond flour, coconut flour, cornstarch, and salt in a small mixing bowl before adding it to the wet mixture. Mix until well combined.Chill in freezer for 5 minutes before rolling out.
Flour a clean surface with cornstarch and roll dough out until ¼” thick. Cut out desired shapes with a cookie cutter or with a knife.
Transfer cut-outs to prepared cookie sheet and chill in freezer for 10 minutes before baking.
Bake in preheated oven for 10 to 12 minutes, or until lightly golden brown. Cool completely before filling.
In a clean mixing bowl, whip together chilled coconut cream, pure vanilla extract, and liquid stevia until stiff peaks.
Spread about ½ tsp of chestnut spread on half of the cookies and ½ tsp of whipped coconut cream on the other half. Take one of each and sandwich together.
Notes
*Store bought or homemade will work
Recipe by Radiant Rachels at https://radiantrachels.com/mont-blanc-shortbread-cookies/