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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
45 minutes
Rated 4.2 stars by 18 users
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.
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
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
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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