Gluten Free Jack O Lantern Cookies

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The perfect Halloween cookie but make it keto, sugar free, and gluten free. Sweet chocolate sandwiched between gluten free cookies, and finished with a light dusting of cinnamon 'sugar'.

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Using a stand or electric hand mixer, mix the almond flour, coconut flour, monk fruit, and salt together until combined.

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Turn your mixer to medium, add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.

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Add in your cream cheese and vanilla extract, beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.

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Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes.

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Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes jack ‘o’ lantern shapes or your shape of choice. Your bottom cookie should be a solid piece and you can cut out shapes into your top cookie, like eyes and a mouth.

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Bake your cookies, one sheet at a time, on the middle rack for 13-17 minutes or until edges are light golden brown.

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Allow cookies to cool on your baking sheet for 15 minutes then transfer to a cooling rack until cool. (cookies will continue to harden)

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Once cooled, brush melted butter onto the tops of your cookies and sprinkle with cinnamon ‘sugar’ mix.

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Melt your chocolate chips in a microwave safe bowl in 30 second increments, spread a layer of chocolate onto the bottom cookie and place the top cookie over chocolate. Enjoy!

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