Print

Chocolate Dipped Strawberry Cream Sandwich Cookies

Sweet gluten-free sugar cookies with strawberry cream filling. Make them extra delicious by dipping in dark chocolate. A perfect low carb Valentine's treat.
Servings 24 sandwich cookies

Ingredients

Cookies:

Strawberry Cream Filling:

Chocolate Coating:

  • 1 tablespoon butter
  • 3 ounces good quality dark chocolate 70 to 90% cacao

Instructions

Cookies:

  1. In a medium bowl whisk together almond flour, coconut flour, xanthan gum and salt.
  2. In a large bowl, beat butter and sweetener until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together.
  3. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/4-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
  4. Preheat oven to 325F and line another baking sheet with parchment. Using heart-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1/2 inch apart on prepared baking sheet. Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
  5. Bake cookies 12 minutes or until they are just starting to brown around the edges. Remove from oven and let cool on pan.

Filling:

  1. In a medium saucepan over medium heat, bring strawberries and water to a simmer. Cook until strawberries are very soft, about 10 minutes.
  2. Set a fine-mesh sieve over a bowl and pour berry mixture into the sieve. Press on berries to release as much juice as possible. Discard solids
  3. In a large bowl, beat cream cheese until smooth. Beat in strawberry liquid until well combined.
  4. Beat in sweetener 1/2 cup at a time until a frosting-like consistency is achieved.
  5. Assemble cookies by spreading 2 or 3 teaspoons of frosting on the bottom side of one heart. Top frosting with another cookie.
  6. Place cookies on a baking sheet and freeze until firm (freezing will allow you to dip in chocolate without having the filling squish out).

Chocolate Coating:

  1. In a metal or ceramic bowl set over a pan of barely simmering water (do not let bottom of bowl touch water), melt butter and chocolate together until smooth.
  2. Remove cookies from freezer and dip half of each into chocolate. Set on a parchment or waxed paper lined cookie sheet and let set (at room temperature).

Recipe Notes

Makes 24. Each cookie has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.

129 Calories; 11g Fat (75.4% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 73mg Sodium.

Nutrition Facts
Chocolate Dipped Strawberry Cream Sandwich Cookies
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.