Prepare cookie base: In a medium bowl using an electric hand mixer on medium speed, combine coconut oil, maple syrup and vanilla. Mix until fully combined, about 2 minutes. In a small bowl, whisk together flour, flaxseed and salt. Using hand mixer on medium-low, slowly mix the dry ingredients into the wet.
On a flat, dry and floured surface using a rolling pin, roll out dough to a 12 x 12-inch square.
Prepare filling: In a small bowl, using hand mixer on medium speed, combine all filling ingredients. Spread filling evenly over square of dough. Ensure that top of dough is completely coated with filling. Roll dough into a log, wrap in parchment paper and place in the freezer for 20 minutes, until dough is firm and sliceable.
Preheat oven to 375°F and line 2 baking sheets with parchment paper.
Slice log evenly into 24 rounds and place cookies on prepared sheets. Bake for 12 minutes, or until cookies are golden brown.
Prepare icing (if using): In a food processor, add all icing ingredients plus ¼ cup water. Process until smooth. Drizzle icing over cookies. Allow to set before packaging cookies in cellophane in 2s, 3s or 4s.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Indulge — just make it mini. These teeny buns have all the sweet, cinnamon-laced appeal of their bigger cousins, but sub in a less- rich Greek yogurt drizzle for the traditional cream cheese frosting. They’re also gluten-free!
We’ve packed six health-boosting superfoods – oats, coconut, chia, cinnamon, maca and dark chocolate – into these chewy, delicious cookies for the ultimate on-the-run breakfast or snack that will truly satisfy your taste buds.