Just like traditional linzer tart cookies, but with almost 100 calories less a piece, these ones are a real treat!

INGREDIENTS (serves 12):

DOUGH

PREPARATIONS:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside. 
3. In a small bowl, whisk coconut oil, almond milk, vanilla extract, and egg whites until well combined. Pour mixture into the medium bowl and fold until a dough forms (dough should
   be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry).
4. Cover bowl with saran wrap and refrigerate for 1 hour.
5. After one hour, remove dough from fridge and place on parchment paper. Place another piece of parchment paper atop dough and using a rolling pin, roll dough out to ¼ inch thickness.
6. Using a 3 inch round cookie cutter, cut out cookie rounds and transfer to prepared baking sheet. Gather the scrap dough, roll, and repeat until you have 24 cookie rounds.
7. For 12 of the cookies, take a smaller round cookie cutter, about 1 inch, and cut a peekboo cutout in the center of the cookie.
8. Place baking sheet in oven and bake cookies for 10-15 minutes, or until golden brown. Let cool completely.
9. Once cooled smear 1 tsp of jam on the round cookies that don’t have the cutout, and place a cookie with a peekaboo cutout on top of each to create a cookie sandwich. 
10. Sprinkle with sweetener of your choice, and enjoy.

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*If on Step 1, have half or treat as a mindful indulgence, if journals allow, for dessert.