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Soaked Gluten Free Breakfast Cookies

I keep adapting some of our favorite recipes to make them gluten free. The other day I took some breakfast cookies out of the freezer…and couldn’t let my daughter have one. So of course I had to tackle that challenge this week 🙂

Soaked, gluten free and delicious! Fresh baked this morning for a nice treat for the family. Do you ever have cookies for breakfast? If not you should give these a try.

Soaked Gluten Free Breakfast Cookies
makes 10 – 12 cookies

1 cup oats
1 cup any combination of gluten free flour (I used white rice, brown rice and teff flours)
1/2 cup butter or coconut oil
1/3 cup kefir, buttermilk, sour milk or water + lemon juice
1/3 cup honey
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup add-ins (chocolate chips, nuts, dried fruit, coconut)

Melt the butter or coconut oil. Mix the oats, flour, butter and kefir. Let soak 7 – 24 hours.

Heat oven to 350 degrees F.

Add the remaining ingredients to the soaked mixture. Mix well. Drop large mounds onto a parchment lined baking sheet.

Bake 20 minutes, until golden.

Serve warm or allow to cool and store in an airtight container. They freeze very well.

Gluten Free Homemade Peanut Butter “Cocoa Puff” Cereal (egg free, corn free, dairy free option)

Baby stepping your way to real food? Swap out your store-bought cereal for this healthy version of peanut butter cocoa puffs. They are even gluten and egg free (with a diary free option)!

A little while back I made homemade cocoa puffs. They were a big hit! Then my daughter and I went gluten free. And I haven’t made the cocoa puffs since then.

Problem Solved

I decided to make a gluten free version…but add an extra element and make them into peanut butter puff cereal (any fans here of the “real” version of this?).

My inability to keep the kids away from the cereal means it turned out well. I could hardly even get a picture before they were digging in. And my son found whatever he could to reach the cereal on the counter and stuff his mouth full 🙂

Kid Approved!

A mix of chocolate and peanut butter with a little sweetness and crunch. Both kids ate it plain after I made the cereal and then each had a bowl with milk for a bedtime snack. They really enjoyed drinking the chocolate peanut butter milk at the end.

We don’t buy cereal. My son will be 2 in a couple weeks and has no idea what cereal is. But they sure enjoyed this.

Easy and Healthy

This cereal is an easy breakfast on a busy morning. You get some protein from the peanut butter and milk (or milk substitute) and some carbohydrate to keep you going. It’s also a delicious treat any time of day. Or put some in a little container for young kids to munch on when you are out and about. A perfect finger food snack (with no preservatives or unhealthy oils!).

These puffs are also very allergen friendly. They are gluten free, egg free, corn free and soy free. The chocolate puffs are nut free and can easily be made dairy free. The peanut butter puffs are dairy free as well.

Try making a batch for your kids…or for yourself. You’ll be glad you did. It takes a little time to make two batches of dough/puffs. But it’s worth the effort. And if you aren’t fond of the combination you can just make one or the other. Plain chocolate is just like cocoa puffs. Or plain peanut butter puffs are great too.

Gluten Free Peanut Butter Cocoa Puffs
makes 10 cups

Chocolate Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/3 cup organic cocoa powder
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup honey
2 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1/4 cup butter (can be replaced with coconut oil or palm shortening)
1/4 cup coconut oil

Heat oven to 350.
Melt butter and coconut oil in sauce pan. Set aside.
In a mixing bowl, stir together flour, cocoa, sugar, baking soda and salt. Add the liquids: honey, chocolate extract, vanilla, butter/oil. Stir well. Taste dough and adjust honey and chocolate extract to your liking. Mix until a nice ball of dough is formed. The dough should not be crumbly. If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Peanut Butter Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/2 cup tapioca flour
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup peanut butter
1/3 cup coconut oil
5 Tbsp. honey
1 tsp. vanilla extract

Heat oven to 350.
Melt peanut butter and coconut oil in sauce pan. Set aside.
In a mixing bowl, stir together the flour, sugar, baking soda and salt. Add the liquids: honey, vanilla, peanut butter/oil. Stir well. Mix until a nice ball of dough is formed.The dough should not be crumbly. If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Combine the chocolate and peanut butter puffs in one container. Serve plain, with milk (or milk substitute) or mixed in yogurt. Store in an airtight container. You can freeze the cereal to make it last longer.

Gluten Free Chocolate Chip Cookies

We had a free morning at home today. That usually means at least one baking project. Today we decided to go for a classic – chocolate chip cookies.

The kids helped with the baking. They made great taste testers too 🙂  These cookies were very easy to make and turned out well. You’d never know they are gluten free. Both kids happily ate one with lunch, fresh out of the oven.

Gluten Free Chocolate Chip Cookies
makes about 2 dozen cookies

8 Tbsp. fat (butter, palm shortening, lard tallow or any combination…I used butter and shortening), room temp or melted
1/2 cup sucant or organic brown cane sugar
1/4 cup organic cane sugar
1 egg
1 cup white rice flour
2 Tbsp. tapioca flour
1/4 cup amaranth flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup mini chocolate chips

Heat oven to 350.

Cream the butter and sugars. Add the egg. Beat on high for a couple minutes. Add the flours, soda, salt and vanilla. Blend well. Stir in the chocolate chips.

Drop by teaspoonful onto a parchment lined baking sheet. Bake for 11-13 minutes, until golden. Remove from oven. Let cool for 10 minutes on the pan. Transfer cookies to a cooling rack and allow to cool completely. Store in an airtight container or in the freezer for long term storage.

Gluten Free Vanilla Wafers and Creme Cookies

Vanilla wafers. A classic cookie. Who doesn’t love them? Now you can enjoy a gluten free version. These are simple and delicious.

Want to make them a little fancier? Add some filling to make vanilla creme cookies. These were a big hit with the whole family.

Gluten Free Vanilla Wafers and Creme Cookies

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup teff flour
1/2 cup butter or coconut oil or palm shortening (or a combination), room temperature
1/2 cup coconut sugar or cane sugar
2 Tbsp. honey
1 Tbsp. maple syrup
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla

Creme Filling:

1/4 cup organic palm shortening
6-8 Tbsp. tapioca flour
1/4 cup maple syrup

DIRECTIONS

Heat oven to 350 degrees.

Cream the sugar and butter. Add the remaining ingredients. Mix until a ball of dough forms. You may have to squeeze the dough in your hands to see if it will hold.

Roll half of the dough between two pieces of parchment paper until about 1/8″ – 1/4″ thick. Cut into desired shape. Transfer to a parchment lined baking sheet. Repeat until all of the dough is used.

Alternately you can scoop small mounds of the dough onto parchment paper and flatten slightly.

Bake for about 15 minutes, until golden. Let cool completely. Store in an airtight container or add filling.

To make the cream filling:

Cream the shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling.

Place a small amount of filling on one cookie. Top it with another cookie and press down just until the filling reaches the edge. Repeat until the filling is gone. Store cookies in the refrigerator.

Gluten Free Nut Free Peanut Butter Cookies and Blossoms

When I was little you didn’t hear much about food allergies or restrictions. You didn’t have to worry about bringing treats to school or having nut free rooms. Almost every year for my birthday treat I had my mom make peanut butter blossoms. My favorite!

Fast forward to now…you can’t bring anything into a school with nuts. And sadly I can’t even eat any nuts. I’m sure it’s partially just awareness. But I think allergies are also on the rise. It’s an indicator of the state of our health.

That being said, I miss my favorite cookie. But now I can have a safe version of this treat. It’s gluten free, nut free and egg free! These are delicious. My whole family approves.

Do you have a nut allergy or sensitivity? Do you miss peanut butter as much as I do? Try these nut free peanut butter cookies!

Gluten Free Nut Free Peanut Butter Cookies and Blossoms

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup organic cane sugar
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. maple syrup
6 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. water

dairy free, nut free chocolate chunks (affiliate link)

DIRECTIONS

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, syrup, soda, salt, butter and vanilla. Slowly add water until the dough will hold together when squeezed with your hands.
Take a small scoop of dough (about a Tbsp.), roll into a ball, place on baking sheet and press down slightly. Repeat until the dough is gone. For the traditional peanut butter cookie look press on cookie with a fork in both directions. For blossoms you can skip this step.

Bake for about 15 – 20 minutes, until golden.

For blossoms immediately push 1 or 2 chocolate chunks into the cookie.

Let cool.

Gluten Free Pretzel Sticks (gluten free, egg free, dairy free, nut free, corn free)

My daughter loves salt, as do I 🙂  So she enjoys munching on pretzels. But if you’ve ever looked at a package of gluten free pretzels you’ll know that they are made with quite a few odd and unhealthy ingredients. I’d rather not have her eating them.

As usual, my solution is to make my own 🙂  I can’t say these are a perfect replica of pretzel sticks. They are a little harder/crunchier than any you’d buy. But they still taste great! If my daughter will eat them, I figure they are pretty good. And she had some as soon as she got up this morning 🙂

One more snack that travels well and I’m ok with my kids eating.

What is your favorite snack? Do you like salty or sweet?

Gluten Free Pretzel Sticks

1/2 cup flour (2/3 white rice, 1/3 amaranth)
1/4 tsp. sea salt
1 tsp. organic cane sugar
3 Tbsp. water

1 Tbsp. water + 1 tsp. honey

Heat oven to 350. Line a baking sheet with parchment paper.

Mix the flour, salt, sugar and water.

Take a small piece of dough and form into a ball (about the size of a small bouncy ball). Roll into a stick on the parchment paper. Repeat process until all of the dough is used, lining up the pretzels on the baking sheet.

Mix the water and honey. Use your finger to rub it over the pretzels, rolling them around to coat completely.

Sprinkle sea salt over top of pretzels.

Bake 40 – 45 minutes, until golden and crunchy. Rotate pretzels on the pan a few times during baking. Let cool completely.

Soaked Gluten Free Muffins/Cupcakes (dairy free, nut free)

As we continue to experiment with a gluten free diet I want to be sure my daughter doesn’t feel like everything is being taken away. She is very sensitive about that. So I’m trying to make plenty of homemade treats that are safe and I feel good about feeding her.

Yesterday I decided to try making muffins. They ended up being a cross between muffins and cupcakes. I made some with blueberries and some without. I also added a raspberry frosting to some of them.

Each variety was a hit with everyone! Even my one-year old that will hardly eat sweets scarfed down three of these!

You can increase the sweetener a little to make them more like traditional cupcakes. You can decrease the sweetener a little to make them more like muffins. Or follow the recipe as is and call them what you want 🙂  It just depends on your taste buds/how much sweetness you are used to.

Part way through eating her cupcake my daughter asked if her birthday cake would be gluten free. I said I didn’t know, but asked she thought it should be. Her response: “Yes!!!” I think she can even tell that she feels better eating this way. My wise beyond her years four-year old 🙂

One last benefit of these…they are soaked!! So they are even easier on your tummy. A perfect breakfast, brunch or birthday treat.

Gluten Free Soaked Muffins/Cupcakes

makes 12 muffins

1 cup white rice flour
1/2 cup amaranth flour
1 cup soaking liquid (water + 2 Tbsp. lemon juice OR buttermilk OR kefir OR any combination to equal 1 cup total)
1/2 cup organic cane sugar
2 Tbsp. maple syrup
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1 egg
1 1/2 Tbsp. melted better or coconut oil

optional mix-ins: blueberries, raspberries, cinnamon and raisins, chopped nuts and chocolate chips

DIRECTIONS

Combine the flour and soaking liquid. Cover and let sit 7-24 hours.

Heat oven to 325.

Add remaining ingredients to the flour mixture. Add nuts, raisins, chocolate chips or spices if desired. If using fruit do not add it to the batter.

Fill paper lined muffin cups 3/4 full. Add fresh or frozen fruit to the top of batter if desired.

Bake for 45 minutes.

Raspberry Frosting

1/2 cup organic palm shortening
1/2 cup tapioca flour or white rice flour
2-4 Tbsp. organic raspberry jam
1 Tbsp. maple syrup

Mix all ingredients together. Adjust the jam and syrup to taste. Spread on cooled cupcakes.

I just had to add the photos of my kids devouring these. They didn’t actually eat the wrappers…but almost 🙂  They didn’t want to miss a crumb.

Gluten Free Nutter Butters (egg free, dairy free)

I love to recreate conventional foods and turn them into healthy, real food treats. And lately I’ve been making gluten free creations. My most recent experiment is Nutter Butters.

I loved Nutter Butters when I was younger. But I haven’t had one in many, many years. A crunchy cookie with a peanut buttery filling. That can’t be too hard to create, right? Right.

These turned out very well. Two thumbs up from the family. And they can be harsh critics sometimes 😛

To my surprise I made the cookie part without peanut butter! You can add some if you like a stronger peanut flavor. But they are great without it.

This is a simple recipe that results in a delicious treat! These cookies are gluten and egg free. You can substitute coconut oil for the butter to make them dairy free as well. But you might need to add peanut butter to the cookie then. I haven’t quite figured out how to make the filling taste like peanut butter without nuts. I’ll have to work on that 🙂

Gluten Free Nutter Butters

Cookie:

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup organic cane sugar
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. maple syrup
6 Tbsp. melted butter (optional – replace some of the butter with peanut butter or replace the butter with a combination of coconut oil and peanut butter)
1 tsp. vanilla
2 Tbsp. water

Filling:

1/4 cup organic palm shortening
1 Tbsp. natural peanut butter
1 Tbsp. maple syrup
1/4 cup tapioca or white rice flour

DIRECTIONS

Cookie:

Heat oven to 350 degrees.

Combine the flour, sugar, syrup, soda, salt, butter and vanilla. Slowly add water until the dough will hold together when squeezed with your hands.

Roll half of the dough between two pieces of parchment paper until about 1/8″ thick. Cut into desired shape. Transfer to a parchment lined baking sheet. Repeat until all of the dough is used.

Bake for about 15 minutes, until golden. Let cool completely.

Filling:

In a small bowl mix the shortening, peanut butter, syrup and flour. Adjust peanut butter and syrup to taste. Add extra flour if the filling is too thin.

Assembly:

Place a small amount of filling on a cookie. Place another cookie on top and press down just until the filling reaches the edge. Repeat for all cookies. Refrigerate to allow the filling to get firm.

Store in a container in the refrigerator or freezer.

Gluten Free Crackers (dairy free, nut free, egg free)

I’ve been on a quest lately to come up with some good tasting gluten free snacks. I like to have easy things to much on. But more than that I want to have healthy options for my kids. So over the last few days I’ve made several attempts at gluten free crackers.

After the third try I finally created a version my daughter really likes.

I made a “rye” version. The teff and olive oil give them a stronger flavor. I really like these. My kids don’t like them as well. That just means more for me 🙂

I made a basic butter cracker. You can use a few flours or just the rice or tapioca flour.

I made a version of Wheat Thins. This was a big hit.

I also made a cheese cracker. This was my daughter’s favorite.

What is your favorite kind of cracker? Give these a try and see what flavor combination you like best. I mostly just used salt for flavor. You can easily add any kind of spices and herbs to add extra flavor.

Gluten Free “Rye” Crackers

1 cup gluten free flour (I used equal amounts of amaranth, tapioca, teff, white rice – the teff gives it the “rye” flavor)
3 Tbsp. water
2 Tbps. extra virgin olive oil
1/2 – 1 tsp. salt (to taste)
garlic powder or other herbs/seasoning to taste (optional)

Heat oven to 350.

Mix the flour, evoo, salt and seasoning. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball. Adjust seasoning to taste.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Butter Crackers

1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup amaranth or tapioca flour (or another 1/4 cup tapioca flour)
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
1/2 tsp. sea salt
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter and salt. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Wheat Thins

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
3/4 tsp. sea salt
4 tsp. cane sugar
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter, salt and sugar. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Cheese Crackers

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted
3/4 tsp. sea salt
2 tsp. cane sugar
3 Tbsp. water
1/3 cup finely grated cheese

Heat oven to 350.

Mix the flour, butter, salt, sugar and cheese. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt and cheese over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade "Oreos" (egg free, dairy free, nut free, corn free)

No need to miss out on treats just because you have allergies! These homemade Oreos® are free of gluten, dairy, nuts, eggs and corn.

Homemade gluten free oreos | Just Take A Bite

Last year I made a homemade version of Oreos®. They were great! But now that I’m eating gluten free I can’t have them…or can’t I?

I’ve been brainstorming ideas for a safe birthday treat for myself. And these came to mind. So I tried a gluten free version yesterday. Delicious!!

The recipe isn’t all that different from the original. But I decided to do a separate post so nobody misses out. I don’t want it to get overlooked if you’re gluten free. You can have a healthy, homemade treat too!

I made some of the cookies round and some square (I was short on time, and the square are easier). I also made two batches of filling. The first one ended up a little looser than I wanted (I had two kids running around begging for breakfast). So I filled the round ones with that. Then I did a quick re-do and made a much better version. I filled the squares with that. They all taste great. One just has a little better consistency and looks better. A good filling needs plenty of flour. Lesson learned.

I hope you enjoy this very allergy friendly homemade treat. These can be gluten free, dairy free, egg free, nut free, corn free and soy free.

Gluten-Free Oreos®

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade Oreos®
makes 15 – 20 cookies

1/4 cup organic palm shortening*
6-8 Tbsp. tapioca flour*
1/4 cup maple syrup

2 cups gluten free flour (this is the mix I use)
1/2 cup cocoa powder*
3-4 tsp. chocolate extract (optional…makes it a deeper chocolate flavor, but not necessary)
1/2 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temp (you can substitute coconut oil or palm shortening)
6 Tbsp. honey
water

To make the cookies:

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand (do not get it too wet or the dough will stick to the parchment paper when you try to transfer the cookies).

Place 1/3 of dough onto parchment paper. Place another layer of parchment paper over top. Roll dough between parchment paper until it is 1/8 – 1/4″ thick. Remove top paper. Cut circles and place onto parchment lined baking sheet. Repeat this process until you have used all of the dough. You can also simply roll the dough and use a cookie cutter to make squares. Then transfer the whole sheet to a baking pan.

Bake cookies at 350 for about 13 minutes. Allow to cool completely. You can do this step well in advance of making the filling.

To make the filling:

Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling cookies.

To assemble the cookies:

Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge . Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled. Store in an airtight container in the refrigerator. You can also freeze the cookies.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂