Home / Recipes / Gluten Free / Keto Pumpkin Spice Sandwich Cookies
Keto Pumpkin Spice Sandwich Cookies
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a large baking tray with baking paper. Add the almond butter, 1/2 cup of erythritol, egg, 1 and a half teaspoons of cinnamon, the ginger, 1 teaspoon of vanilla, nutmeg, cloves, baking soda and salt to a food processor.
Step 2
Blend well to combine forming an oily dough.
Step 3
Divide the dough into 12 even portions and mold into small cookie shapes with your hands, about 2 inches wide, and arrange across the baking tray. Leave a gap between each as the cookies will spread when cooking. Transfer to the oven to bake for 10 minutes until golden brown, then leave to cool completely on the tray.
Step 4
Whilst the cookies are cooling, you can prepare the filling. Add the remaining erythritol to a food processor and blend to a fine powder.
Step 5
Add the butter, the remaining cinnamon and remaining vanilla. Blend again to form a smooth butter cream.
Step 6
Once the cookies have completely cooled, turn 6 cookies over and smother the underside with a generous layer of buttercream.
Step 7
Sandwich together with another cookie to serve.
Ingredients
- Almond Butter, Unsalted – 1 cup
- Cinnamon, Ground – 2 teaspoon
- Ginger, Ground – 2 teaspoon
- Salt, Sea Salt – ⅛ teaspoon
- Vanilla Extract – 1-½ teaspoon
- Cloves, Ground – ⅛ teaspoon
- Baking Powder – ½ teaspoon
- Unsalted Butter – ½ cup
- 100% Pure Erythritol by Now – 1 cup
- Raw Egg Whole – 1 medium
- Nutmeg – ¼ teaspoon
