Hello Readers! Sorry for the lack of posts-we had a busy Christmas around here!
If you are looking for a way to jump-start your clean eating, check out these posts:
Now, for New Year’s Eve, I was on the hunt for a fun treat to make.
I found it.
For the chocolate wafers:
1 1/4 cups Whole Wheat Pastry Flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/14 cup Coconut Sugar
1 teaspoon Vital Wheat Gluten
1/2 cup plus 2 tablespoons (1 1/4 sticks or 140 grams) room-temperature, unsalted butter
1 large egg
For the filling:
4 oz cream cheese, softened
1 tsp. vanilla extract
1/4 cup honey
- Preheat to 375°F.
- In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, sugar and vital wheat gluten. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the filling, place cream cheese, vanilla extract, and honey in a stand mixer, and beat until well blended.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
**I refrigerated my cookies after they were cooled and filled, since the filling is cream cheese based**