- Yield: 16 sandwich cookies
- 1 cup almonds for almond flour (If dehydrating) or 1 cup brown rice flour (if baking)
- 1½ cups walnuts
- ¼ cup maple syrup
- Pinch of sea salt
- ¼ teaspoon cinnamon
Salted Buttercream Frosting
- ¼ cup raw butter (soft) or coconut oil (solid)
- 3 tablespoons sun-dried cane juice crystals or coconut sugar
- 2–3 tablespoons maple syrup or coconut nectar
- 1 tablespoon lucuma powder
- Few pinches of sea salt
- Few pinches of cinnamon
How to Make It
- Before making the cookies, set out the raw butter for the Salted Buttercream Frosting at room temperature so that it will soften.
- Mix almonds in a high-power blender until a flour forms.
- Process walnuts in a food processor until broken down.
- Add remaining ingredients to the food processor, and mix until a dough forms.
- Press the dough on parchment paper with a rolling pin or a straight-sided glass, and roll to a ¼-inch thickness.
- Cut circles, or other shapes if desired, gently remove, and place onto parchment-paper-lined dehydrator sheets.
- Dehydrate at 145° for 2 hours, then turn down to 115° and dehydrate for 8 more hours or until desired texture is achieved.
- If baking with brown rice flour, bake at 275° for 20 minutes or until very lightly browned.
- The butter should be soft when you make the Salted Buttercream Frosting.
- If using coconut sugar, powder it by blending in a spice grinder; or use a high-power blender to blend and powder 1–2 cups of sugar, and use 3 tablespoons.
- Combine all ingredients together, and mix vigorously with a spoon until fluffy.
- Frost half of the Maple Walnut Shortbread cookies with the Salted Buttercream Frosting, and sandwich each one with another cookie.
- Store in an airtight container, and eat within 1 week, or store chilled.