Healthy Chocolate Linzer Cookies

Cream together butter and coconut sugar in a large bowl. Mix in the egg and vanilla.

In a separate bowl, whisk together the remaining ingredients except the chocolate. Add the dry ingredients into the wet and mix until just incorporated. Divide the dough into two equals portions, wrap each in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 F. Remove a dough portion from fridge and unwrap it. On a lightly floured surface roll out the dough ball to be about 1/8 inch thick. Use a cookie cutter with a cut-out center to cut the cookies (these will be the tops of your cookie sandwiches). Quickly re-roll the dough scraps to cut out the bottom half of your cookies (use the same size cookie cutter but for this one don’t use one with a cut-out center). Make sure to cut out even numbers of tops and bottoms. When done with the first section of dough, repeat with the second section.

Place cookies on parchment lined baking trays and bake for 10-12 minutes. Remove pans from oven and set on a rack. Allow cookies to cool for 5 minutes before removing them from the trays.

While cookies cool, melt chocolate in the top of a double boiler or in the microwave for 30 second heat increments at a time.

Spoon about 1-2 teaspoons of melted chocolate over each cooked bottom cookie and cover with top cutout cookie. Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.

Makes about 18-22 cookie sandwiches, depending on cookie cutter size.

Note: If you do not have cookie cutters with any kind of cutout center, you could use an extra small cookie cutter to cut out the centers of a larger cookie cutter. These cookies would also be delicious just dipped in chocolate, instead of in sandwich form!

Slightly adapted from Wilton Linzer recipe.