Pop Tart Cookies
I really enjoy a little something sweet to eat while I’m making breakfast in the back country. Something to enjoy with my first cup of coffee. Not being able to tolerate wheat and refined seed oils means store bought cookies are out. Usually I would take a batch or two of my chocolate chip nut cookies but as good as they are it’s good to have a little variety.
I originally created this recipe to be made into Pop Tarts, but they broke apart too easily in my pack, and are a little too big for a pre-breakfast snack. Cookies however are perfect size and super delicious, especially if you overfill them with fruit filling.
Kitchen Cook Time and Prep: This recipe makes enough pastry and filling for about 24 cookies and takes about 30 minutes to prepare.
Tools: You will need a large cookie sheet, a pastry blender and a small sauce pan. In the back country you will need a cup of coffee or tea. 
Back Country-What to Expect: It’s a cookie. A really tasty cookie.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love pre-breakfast snacks in the back country.
- 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
- 1 cup fruit, date, fig, raspberry, etc
- 1 tbsp. lemon juice
- 1 tbsp. honey
- ¼ tsp sea salt
- 1/16 tsp Xanthan gum
- In a large mixing bowl combine almond and rice flour, soda and salt.
- 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.
- Roll pastry into ball, cover with plastic wrap and allow to set in the fridge for an hour.
- 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.
- 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.
- Using a cookie cutter, cut out cookie bottoms and place them evenly on a parchment lined cookie sheet.
- Repeat the process.
- Place 1 tsp of fruit filling on each cookie bottom. Cover with cookie top.
- Place cookies in a pre-heated over at 350 degrees and bake for 8-12 minutes. Cookies should be golden brown.
- 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.
- Allow to cool.
- NOTE: I find that either raspberries or figs are best.