Gluten Free Cream Cookies - Erica Samm Entertainment

Gluten Free Cream Cookies

Gluten Free Cream Cookies

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Check out this deliciously creamy gluten free  recipe from All Day I Dream About Food! Here’s how to do it:


Muesli Cookies:
    • 1 cup almond flour
    • 1 cup Gluten-Free Museli 
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup butter, softened
    • 1/2 cup Swerve Sweetener or granulated erythritol
    • 2 tsp molasses (optional)
    • 1 large egg
Cream Filling:
  • 6 tbsp butter, softened
  • 2/3 cup powdered Swerve Sweetener or powdered erythritol
  • 1 tbsp heavy cream, room temperaure
  • 1/2 tsp vanilla extract


  1. For the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
  2. In a medium bowl, whisk together almond flour, Muesli, cinnamon, baking powder and salt.
  3. In a large bowl, cream butter with granulated erythritol and molasses. Beat in egg until well combined. Beat in flour mixture until dough is well mixed.
  4. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.
  5. Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.
  6. Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
  7. For the filling, beat butter until smooth, then beat in powdered erythritol. Beat in cream and vanilla until a spreadable consistency is achieved.
  8. Take one cookie and spread the bottom with filling, then top with another cookie, bottom-side down to create a sandwich. Repeat with remaining cookies and filling.
  9. Makes about 10 sandwich cookies.