One day, we were daydreaming about the giant cookie cakes we used to have at birthdays as children, and we had a sweet idea! Our Abuela Approved, bite-size Mexican Wedding Cookies would make a great Wedding Cookie Cake! Simply add candles and your favorite ice cream on top, and you’ve got a gluten free cake worth celebrating.
Ingredients
1 package Siete Grain Free Shortbread or Mexican Wedding Cookies
1 cup Almond Flour
¼ cup Tapioca Starch
⅓ cup Avocado, Coconut, or Light Olive Oil
4 tablespoons unsweetened applesauce
Pinch of sea salt
⅓ cup chocolate chips
Non-stick spray
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Ingredients
1 package Siete Grain Free Shortbread or Mexican Wedding Cookies
1 cup Almond Flour
¼ cup Tapioca Starch
⅓ cup Avocado, Coconut, or Light Olive Oil
4 tablespoons unsweetened applesauce
Pinch of sea salt
⅓ cup chocolate chips
Non-stick spray
Directions
In a food processor, blend cookies until a fine powder.
In a bowl, whisk together cookie crumbles, almond flour, and tapioca starch.
Add oil, applesauce, and sea salt to the dry ingredients. Mix well.
Lightly spray a round 8-9 inch baking pan with non-stick spray. Add dough and press it down gently. Top with chocolate chips.
Bake for 12-15 minutes at 325° F or until the edges are golden brown.
Wait 10 minutes before serving and serve with ice cream.
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