Buttery shortbread cookies that are crispy on the outside with a delicious chewy center filled with thick and rich butterscotch frosting. Best of all, they're all vegan and gluten-free! These are what some would call a freezer cookie. The simple mix is made up then either refrigerated or frozen, you can then slice it into little disc-shaped cookies and bake to perfection.

Almond Shortbread Butterscotch Cookies [Vegan, Gluten-Free]

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Serves

11

Ingredients

For the Cookies:

  • 1 cup rolled oats
  • 1 1/2 cups almond meal
  • 2 tablespoons vegan butter
  • 3 tablespoons rice syrup
  • 1 teaspoon stevia

For  the Butterscotch Frosting:

  • 1/4 cup coconut sugar
  • 1 3/4 tablespoons vegan butter
  • 1/2 tablespoon coconut cream (use the cream the hardens on the top of a tin of coconut cream)
  • 1/2  cup ground coconut sugar
  • 1/2 tbs tapioca
  • 1/2 teaspoon salt (optional)

Preparation

To Make the Cookies:

  1. Blend the oats and almond meal until fine then add the remaining ingredients continue to blend until smooth and it creates a thick dough
  2. Roll into a cylindrical log, wrap in baking paper or a silicone mat, then freeze for 20-30 minutes or until firm enough that it will hold its shape when sliced.
  3. Preheat oven to 355°F and bake in the center of the oven for 12 minutes.
  4. Remove from oven and allow to cool completely before filling with butterscotch frosting.

To Make the Frosting:

  1. Combine the sugar, butter, and cream in a medium saucepan over medium heat.
  2. Cook, stirring, for 2 minutes or until butter melts and sugar dissolves. Remove from heat.
  3. Add the ground coconut sugar, tapioca and salt (if using) and stir to combine then mix it with a cake mixer to create a bit more fluff.
  4. Place small balls of the firm filling onto the center of one of the cookies then gently press the top cookie onto it pressing down until the filling reaches the edges of the cookie.

Notes

The rolled up cookie mix can be frozen and used at a later date when needed. It's best to make the filling before hand and place it in the fridge to cool, this will help it set and create a firmer consistency. Make sure not to add the filling while the cookies are warm as it will melt and the tops will slide off

Nutritional Information

Calories: 230 | Carbs: 27 | Fat: 12 | Protein: 5 | Sugar: 17 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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