Flag Cookie
Servings: 8 -10
Ingredients
- Crust:
- 4 cups blanched fine almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 4 teaspoons pure vanilla extract
- 3 Tablespoons unrefined virgin coconut oil melted, or olive oil or almond oil
- 6 Tablespoons pure maple syrup
- Topping* different options in the notes:
- 8 ounces almond milk cream cheese such as Kite Hill, at room temperature (dairy cream cheese or strained Greek yogurt can be used as well)
- 4 Tablespoons pure maple syrup
- 3/4 teaspoon pure vanilla extract
- Mixed berries I used 32 medium strawberries, halved, and 44 blueberries, but I also like having extra to serve on the side
Instructions
- Prepare the crust: Preheat the oven to 350 F degrees and line a quarter (9.5 x 14.5-inch) baking sheet with unbleached parchment paper.
- Combine all the crust ingredients in a large bowl with, using a wooden spoon or silicone spatula, then use your hands to form a ball of dough.
- Place the dough on the prepared baking sheet and flatten out with your hands or the bottom of a metal measuring cup to to fill the entire surface area of the sheet pan.
- Bake for 15-20 minutes, or until lightly golden brown and slightly puffed. Remove from the oven and allow to cool either on the pan or by transferring the cookie and parchment to a wire rack (it will cool faster this way). Cookie can be made up to 2 days in advance, stored at room temperature.
- Prepare the topping: in the bowl of a mixer, beat together the cream cheese, maple syrup, and vanilla until light and fluffy, about 1 to 2 minutes. Spread onto the cooled crust.
- Top with fresh berries in the shape of a flag, slice into squares, and serve.
Notes
You can make the cookie ahead and leave it covered at room temperature for a couple of days. Frost and top just before serving.
*Lots of options for "frosting" the cookie:
-Vanilla frosting like Simple Mills
-Vanilla frosting + plain softened cream cheese mixed together
-Whipped cream or non-dairy whipped topping (it's one of the unhealthy things I think is so tasty for some reason!)
-Softened cream cheese sweetened (instructions in recipe)
-Strained, sweetened Greek yogurt (see below)
-Softened vanilla ice cream (must be eaten right away obviously!)
To strain Greek yogurt line a colander with a clean, thin kitchen towel, such as a flour sack towel. Spoon the yogurt into the towel, cover, and refrigerate at least 3 to 4 hours. The yogurt will be the consistency of cream cheese. You can even replace the towel after 4 hours and strain a second time, for an even thicker consistency. Not quick, but worth knowing how to do!
*Lots of options for "frosting" the cookie:
-Vanilla frosting like Simple Mills
-Vanilla frosting + plain softened cream cheese mixed together
-Whipped cream or non-dairy whipped topping (it's one of the unhealthy things I think is so tasty for some reason!)
-Softened cream cheese sweetened (instructions in recipe)
-Strained, sweetened Greek yogurt (see below)
-Softened vanilla ice cream (must be eaten right away obviously!)
To strain Greek yogurt line a colander with a clean, thin kitchen towel, such as a flour sack towel. Spoon the yogurt into the towel, cover, and refrigerate at least 3 to 4 hours. The yogurt will be the consistency of cream cheese. You can even replace the towel after 4 hours and strain a second time, for an even thicker consistency. Not quick, but worth knowing how to do!