Flourless Almond Butter and Chocolate Sandwich Cookies



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

For the Chocolate Filling:

  • 10 ounces bittersweet chocolate (I used Equal Exchange bittersweet chocolate bars)
  • 8 tablespoons unsalted butter


  1. 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.
  2. 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.
  3. 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.
  4. 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.