Prepare the Cookies
Using an electric mixer, whip the egg white for one to two minutes until frothy.
Mix in the oil, salt, tapioca starch, potato starch, baking soda, baking powder and agave. Then add in the almond flour and mix until a loose dough forms.
Use your hands to form the dough into a ball, then divide it into two. Then combine the filling ingredients in a bowl until a smooth paste forms.
Place one ball of dough in between two sheets of parchment paper and use a rolling pin to roll the dough into a 1/4 inch thick rectangle.
Spread half of the chocolate filling on the dough and roll into a log. Cut into 1-inch-thick cookies and place on a parchment paper-lined baking tray.
Bake in preheated 350 degree Fahrenheit oven for 10-12 minutes until the bottoms of the cookies are golden brown. Allow to cool completely, then drizzle with melted chocolate or dust with powdered sugar.
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This recipe did not work for me. The almond flour never came together. I had to put into 9x13 inch pan and bake for 10 minutes and used offset spatula to smooth chocolate on top and baked additional 10 minutes.
@Cr yes
Would I be able to substitute the tapioca starch with potato starch or matzah meal and the agave syrup with honey?
Yes, would be better to substitute the tapioca starch with potato starch
could the tapioca starch and agave syrup be substituted with something else?
yes- potato starch and honey.
I followed the directions exactly (even sending my husband to the store for a couple of items I was missing) but the "dough" is dry and crumbly. There is no way I can roll this out, even between parchment paper. Any suggestions?