I used the same recipe for this cookie as I use for my Almond Flour Tea Cookie recipe. I used a small cake decorating tip to poke a hole into the center of one of the 2 cookie halves so that the fruit spread will come through. Make the hole before placing in the oven.

When cookies are done, let them cool completely, and then add your all natural fruit spread on the half without the hole, and then gently press down the half with the hole onto the half with fruit spread. Sprinkle with organic powdered sugar.


1/2 cup vegan shortening, softened
1/4 cup coconut oil, softened
3/4 cup coconut sugar
2 eggs
2 teaspoons almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cup almond flour
1/2 cup coconut flour
about 1/2 teaspoon for each cookie of natural fruit spread
powdered sugar

With a hand mixer, cream together the butter, coconut oil, and coconut sugar. Add the eggs, vanilla and almond extract, mix until well blended.

In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the wet ingredients one cup at a time, beating well after each added cup.

Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a flat pancake and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350, and line a baking sheet with parchment paper.

Place a sheet of parchment paper on the counter or work space and put your dough on top. Place another piece of parchment paper on top of the dough, and roll the dough out until it is 1/4 thick. Cut out the cookies using your cookie cutters. Using a spatula, transfer the cut cookies to the baking sheet.

Bake the cookies for approximately 13-15 minutes, until lightly golden. Cool on a baking sheet for 2 minutes then transfer to a wire rack. Sprinkle with powdered sugar.

For the filling, I used all natural raspberry and apricot fruit spread.

To your health and wellness!


Wendy Blanchard