Chocolate Ohs (Grain-Free, Paleo)
Recipe used with permission from Everyday Grain-Free Baking.
- Prep Time: 55
- Cook Time: 15
- Total Time: 1 hour 10 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 scant teaspoon Celtic sea salt
- 1/4 cup unsalted butter or palm shortening
- 2 tablespoons coconut oil
- 1/2 cup plus 1 tablespoon coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 large egg white
- For the filling:
- Use this recipe
Instructions
- In a small bowl, combine the almond flour, baking soda and salt.
- In a large mixing bowl, add the butter (or palm shortening), coconut oil, coconut sugar, cocoa powder and vanilla. Using a standing 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.
- White the dough is chilling, preheat the oven to 350 degrees 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 at least 2″ apart. Use the palm of your hand to slightly flatten each cookie into a circle.
- Bake for 8-10 minutes, until lightly browned along the 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, spoon a small amount of the filling onto half of the cookies and top with another cookie to make a sandwich. Enjoy immediately, or wrap individually and store in the fridge or freezer. Cookies will keep in the fridge for 3-4 days and in the freezer for up to 1 month.