Ingredients
1 c. organic oat flour
1/4 c. organic almond meal or organic almond flour
1/2 c. organic Dutch process cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. kosher salt
1 1/2 c. organic evaporated cane juice crystals
1 1/4 stick organic sweet butter
1 organic free range egg
1/2 c. fresh ricotta cheese
1/2 c. organic low-fat cream cheese
1 tbsp. evaporated cane juice crystals
1 tsp. organic lemon juice
1 tsp. vanilla
Preparation
Step 1Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.Step 2Place the flour, cocoa, baking soda, baking powder, salt, and sugar in a food processor bowl or mixer bowl. Stir or pulse to combine well. Pulsing the food processor, or on a low speed in the mixer, add the butter and egg until the dough comes together in a soft mass.Step 3Wrap the dough in plastic and chill for 15 minutes.Step 4Take rounded spoonfuls of dough and roll them into balls using the palm of your hands. Place them 1 1/2 inches apart on the parchment paper. Bake for 9 minutes. Cool baking sheets on a wire rack.Step 5To make the filling: Combine all ingredients for the filling with a wooden spoon.Step 6To assemble: Place 1/4- to 3/4-teaspoon-sized dollop of filling in the middle of one cookie and gently place another on top. Press to spread the filling toward the edges. Repeat for all cookies.
