Pop Tart Cookies
Prep time
Cook time
Total time
Recipe type: Snack
Kitchen Type: Back Country
Serves: 24
For the Pastry
  • 1½ cup almond flour
  • ⅓ cup white rice flour
  • ¼ cup butter, melted
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 large egg, beaten
  • 1 tbsp. honey
For the Filling
  • 1 cup fruit, date, fig, raspberry, etc
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • ¼ tsp sea salt
  • 1/16 tsp Xanthan gum
For the Pastry
  1. In a large mixing bowl combine almond and rice flour, soda and salt.
  2. In a separate bowl beat egg and honey together. Slowly add butter while beating. Once thoroughly combined add to flour mixture and combine with a pastry blender.
  3. Roll pastry into ball, cover with plastic wrap and allow to set in the fridge for an hour.
  4. After an hour or so the pastry will be rather firm and more difficult to roll, but the cookie will bake more evenly and be less crumbly.
  5. Divide pastry into four. On a non-stick pastry mat, or smooth surface dusted with rice flour, roll pastry out to a 1/16 inch thickness.
  6. Using a cookie cutter, cut out cookie bottoms and place them evenly on a parchment lined cookie sheet.
  7. Repeat the process.
  8. Place 1 tsp of fruit filling on each cookie bottom. Cover with cookie top.
  9. Place cookies in a pre-heated over at 350 degrees and bake for 8-12 minutes. Cookies should be golden brown.
For the Filling
  1. Combine all ingredients in your food processor or kick ass blender. Puree until smooth. Transfer to a small saucepan over medium low heat and simmer for 30 minutes.
  2. Allow to cool.
  3. NOTE: I find that either raspberries or figs are best.
Recipe by Back Country Culinary at http://backcountryculinary.com/pop-tart-cookies/