Instructions
- Make the Chocolate Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar substitute until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough feels too dry, add a splash of almond milk one tablespoon at a time until a workable dough forms.
- Roll heaping tablespoons of dough into balls and place them on the prepared baking sheets, leaving space between them for spreading. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool completely on the baking sheets before frosting.
- Make the Strawberry Frosting: In a large bowl, beat together the softened cream cheese and powdered sugar substitute until light and fluffy. Add the ground freeze-dried strawberries (or pureed fresh strawberries), almond milk, vanilla extract, and salt. Beat until smooth and spreadable, adding more almond milk if needed to reach desired consistency.
- Assemble the Cookies: Once the cookies are cool, spread a layer of frosting on one cookie half. Top with another cookie half, gently pressing down to form a sandwich. Decorate with sugar-free sprinkles and halved freeze-dried strawberries (if desired).
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