We’ve started the Christmas season! For most of us, that means getting into the kitchen and baking cookies. While sugar should be enjoyed in strict moderation, I do like to offer healthier alternatives to traditional favorites. It’s also fun to show up at a party, serve grain-free cookies, let your friends rave and only then reveal they’re grain-free. I kinda get a kick out of this. 🙂
Almond butter and chocolate sandwiches are fun flourless Christmas cookies you can make with kids that are great for a cookie exchange or party. The cookies also work great served alone as a fun treat.
While you’re getting your supplies for holiday baking, make sure to check out Thrive Market. I get most of my baking essentials from Thrive Market including: honey, coconut flour, tapioca flour, arrowroot, coconut cream, coconut sugar, maple sugar, chocolate, etc. They’re the most economical way I’ve found to get the essentials – and they ship right to my door.
For a limited time, Thrive is offering Deliciously Organic readers a free jar of Really Raw honey! This honey is the real deal – unheated and full of honeycomb and pollen. It’s one of my most favorite honeys to use for baking because of its light flavor.
Here are some more cookie recipes you might enjoy:
Mexican Hot Chocolate Cookies
The Perfect Molasses Cookies
Thumbprint Cookies
Snickerdoodles
Makes about 20 cookie sandwiches
Save RecipeIngredients
- For the Cookies:
- 2 1/2 cups almond butter, room temperature (you can use jarred or homemade )
- 3/4 cup coconut sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 ounces bittersweet chocolate (I used Equal Exchange bittersweet chocolate bars)
- 8 tablespoons unsalted butter
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the almond butter, coconut sugar and baking soda in the bowl of a standing mixer and mix on medium speed for 1 minute. Add the eggs and vanilla and beat on medium-low until combined, about 30 seconds.
- Using a 1 1/2-inch cookie scoop , spoon the dough into balls and place on a baking sheet lined with parchment paper . Arrange the balls about 1 1/2 inches apart. Using your fingers, gently press down on the dough balls to make them flat and about ¼-inch thick. Bake for 11 minutes and cool completely. Repeat with remaining dough.
- To make the filling: Melt the chocolate and butter over a double boiler. Remove from the heat and let cool until slightly thickened, about 1 hour.
- To assemble: Turn half of the cooled cookies upside-down and spoon about 2 teaspoons of chocolate filling into the center of each cookie. Top with the remaining cookies and press each cookie gently. Serve.
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