The sweet sandwich everyone loves!
Feeling a bit nostalgic about those popular chocolate sandwich cookies that most of us grew up eating, I decided to create a healthier whole food version that everyone can enjoy guilt-free, whether they’re living gluten-free or not.
In fact, “Oh my goodness, these are amazing!” is a common exclamation you’ll hear when sharing these delightful little grain-free treats with family and friends. That’s why I’ve affectionately named them “Chocolate Ohs!”
Options are always a good thing, so there are lots of ways you can create tasty sandwich cookies using this simple recipe. For the holidays, I love making “Peppermint Pattie” Sandwich Cookies. I just add a few of drops of pure peppermint essential oil (or peppermint extract) to my Sweet Vanilla Icing for a festive minty-sandwich cookie everyone loves!
These little cookies are also scrumptious with a creamy dollop of tasty Nut Butter Filling (see the recipe notes below). And for the chocoholics out there, you can go big with a heaping helping of my Chocolate Ganache sandwiched between two of these little cookies. Wowie! So good!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup unsalted butter, softened (or palm shortening)
- 2 Tbsp coconut oil, melted
- 1/2 cup, plus 1 Tbsp coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 large egg white
Instructions
- In a small bowl, combine the almond flour, baking soda, and salt.
- In a large mixing bowl, add the softened butter (or palm shortening), melted coconut oil, coconut sugar, cocoa powder and vanilla.
- Using a stand mixer or electric hand mixer, blend together until smooth and creamy. Then mix in the egg white until well incorporated.
- Add the dry ingredients to the wet and mix well to combine. Chill the dough for 30 minutes in the fridge.
- While the dough is chilling, preheat oven to 350°F. Line a baking sheet with parchment paper.
- Once the dough is chilled, scoop out 1 rounded tablespoon and roll it into a ball. Place each dough ball onto the parchment-lined baking sheet two-inches apart. Use the palm of your hand to slightly flatten each cookie into a circle.
- Bake for 8–10 minutes, until lightly browned along edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies are completely cool, place filling of your choice (see ideas below) between 2 of the chocolate cookies to form a cookie sandwich. Enjoy!
Notes
To create Vanilla Cream-Filled Sandwich Cookies, use my dairy-free Sweet Vanilla Icing to fill the cookies. If you’d like to create Peppermint Pattie Cookies, simply add a few drops of pure peppermint essential oil (or peppermint extract) to the vanilla icing before filling the cookies. For a firmer cookie filling, place cookie sandwiches on a serving plate. Cover and place in fridge so the filling can further harden.
To create a scrumptious Nut Butter Filling, combine 1/3 cup of roasted nut butter of your choice with 1/4 cup honey and 2 tablespoons of coconut flour. Some nut butters contain more oil than others, so if the mixture doesn’t form a stiff dough, continue to add 1 teaspoon of coconut flour at a time until the mixture comes together like cookie dough. Then, pull off a little piece of the dough, roll into a ball and press it between 2 cookies to create a nut butter sandwich cookie. Yum!
We are on the GAPS diet and therefore don’t use coconut sugar. Do you think date sugar would work in this recipe? Thanks in adance for your thoughts.
Apologies for the long delay in responding. I think it should work just fine with date sugar. With blessings, Kelly 🙂