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Flourless Almond Butter and Chocolate Sandwich Cookies

Ingredients

Units

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

Instructions

  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.

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