METHOD

1. Cream the butter and maple. Sift in dry ingredients in two additions, scraping bowl after each addition and mixing on low.

2. Roll half the dough out between two pieces of parchment, about .25” thick. Repeat. Freeze for twenty minutes then cut into cookie rounds. 

   You can roll out the remaining dough a few times, just make sure you freeze it before cutting into cookies. 

3. Freeze the cookie rounds for another twenty minutes, then bake at 325F for 15 minutes. They don’t spread so you can fill your pan!

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1. Place the chocolate in a glass bowl. Heat the full can of coconut cream until just above body temp, then pour over the chocolate and quickly mix around. 

2. Cover with plastic wrap for four minutes, then whisk together, starting in the middle. If there is still chocolate chunks you can either pour the ganache through a sieve, or heat over a water bath. DO NOT burn your chocolate. 

3. Transfer to a glasslock container to cool, covered at room temp.

4. Once the chocolate is cool, scoop onto half the cookies. Spread using an offset spatula or smash with the top cookie... spreading will look more professional. 

5. EAT! REPEAT! Post and tag me!