Cookies

Cup of Yum
1. In a large bowl, whisk together 1 cup almond flour, 1/3 cup coconut flour, 3 to 4 tablespoons powdered sweetener, 1 teaspoon xanthan gum, 1/2 teaspoon salt and 1/8 teaspoon baking soda
2. Add in 3 tablespoons butter, cut into pieces.
3. Squeeze the butter and dry mixture through your fingers, until it all comes together into a evenly humid flour, with no pieces of butter remaining.
4. In a small bowl, mix the 1 large egg and 1 teaspoon vanilla extract. Pour it onto the flour mix and work it with your hands until it becomes a soft, slightly sticky cookie dough.
5. Cut a large piece of parchment paper or wax paper, and shape the cookie dough into a log at the center of the paper. Roll it up tightly and refrigerate for at least one hour, or until the next day.
6. Preheat the oven to 170 °C (340 °F).
7. Cut the cold dough with a sharp knife, into slices of approximately 0.5 centimeters, and spread the cookies onto the cookie tray lined with a silicon mat or parchment paper.
8. Bake the cookies for 12 to 15 minutes. The cookies are done when the tops are very lightly golden and the bottom edges start browning. Remove from the oven immediately at this point, and transfer to a cookie rack to cool them down completely before filling in with the strawberry cream.

Strawberry filling

1. In the microwave, boil 1 tablespoon water with 3 to 4 tablespoons powdered sweetener, them mix with a spoon until the sweetener is completely melted. Leave it aside to cool.
2. Cream together 1/4 cup butter and the 1 tablespoon coconut oil until fluffy and doubled in size.
3. When the water and sweetener mixture is just warm, add the 1 tablespoon egg white powder and 1/2 teaspoon freeze dried strawberry powder and mix it in with a fork until smooth.
4. Add the strawberry mix to the creamed butter and coconut oil, and continue whipping for about 10 more seconds, until it's a uniform pink color.
5. Put the strawberry filling inside a piping bag and take it to the refrigerator for 15 minutes before filling the cookies. The cookies must be completely cooled down before filling!