Description
Delicate vanilla almond cookies sandwiched with a rich chocolate filling and finished with a drizzle of melted chocolate. These gluten-free treats are lightly sweetened with honey and have a soft, melt-in-your-mouth texture.
Ingredients
- ½ cup + 6 tablespoons (94g) blanched almond flour
- ¼ cup (30g) arrowroot powder
- 4 tablespoons (56g) butter, melted (or coconut oil)
- ½ tablespoon (6g) vanilla extract (or ½ teaspoon vanilla powder)
- 1 tablespoon (22g) raw honey (or maple syrup)
- Pinch fine Himalayan salt (optional)
- ¼ cup (27g) cacao butter
- ½ cup (40g) raw cacao powder
- 2 tablespoons (44g) raw honey
- ¼ cup (61g) almond butter
- 1 teaspoon vanilla extract
- ¼ cup semisweet mini chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the almond flour, arrowroot powder, and salt.
- In a saucepan over medium heat, melt the butter.
- Whisk the vanilla extract and honey into the melted butter.
- Combine the wet and dry ingredients and mix gently with a rubber spatula until a dough forms.
- Place the dough between two sheets of parchment paper and roll to about ⅛ inch thickness, keeping the thickness even.
- Cut the dough using a 2-inch cookie cutter and place cookies on a parchment-lined baking sheet. Re-roll remaining dough and repeat until used.
- Bake for 5–8 minutes or until the edges are lightly golden. Allow cookies to cool on a wire rack.
- For the filling, melt the cacao butter in a bowl over simmering water using a double boiler.
- Remove from heat and stir in cacao powder, almond butter, honey, and vanilla until smooth and combined.
- Flip half of the cooled cookies and add about 1 teaspoon of chocolate filling to each.
- Top with the remaining cookies bottom-side down and gently press together.
- Drizzle the tops with melted chocolate chips and allow the chocolate to set before serving.
Notes
- If the dough becomes too soft while rolling, chill it in the refrigerator for 10 minutes.
- Coconut oil can be used instead of butter for a dairy-free option.
- Store sandwich cookies in an airtight container in the refrigerator for up to 5 days.
- For a smoother filling, whisk the chocolate mixture thoroughly before assembling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
