This chocolate sandwich cookies recipe consists of a creamy coconut filling that's sandwiched between gluten free chocolate cookies. This healthy cookie recipe is paleo, vegan and gluten free.
These vanilla and chocolate sandwich cookies are the cutest little bit-sized treats.
They consist of a low carb cream filling that's sandwiched between two almond flour chocolate cookies.
It's easy to eat half the batch in one sitting. I know from experience, hah!
Recipe Highlights
These simple sandwich cookies are:
- paleo and vegan friendly
- egg free
- dairy free
- gluten & grain free
- easily made nut free (swap the almond flour for tigernut flour)
Not to mention, these dark chocolate sandwich cookies taste amazing! They're not overly sweet, but just the perfect treat for a late-night cookie craving.
Ingredients
Here's a list of what you need to make these paleo chocolate sandwich cookies:
Cookies
- blanched almond flour - these are almond flour chocolate cookies, but can easily be made nut free by substituting the almond flour for tigernut flour
- cocoa powder - I used an organic dutched cocoa powder
- coconut sugar - the cookies are lightly sweetened with coconut sugar but for a low carb version, swap the coconut sugar for monk fruit sweetener
- ground flax - I make my own ground flax by grinding whole flax seeds in a coffee grinder
- salt - just a pinch to enhance the flavors
- coconut oil - the best substitution would be butter or ghee (or a plant based alternative like non-hydrogenated shortening)
- water
- vanilla extract
Filling
- coconut butter - I made my own coconut butter by processing shredded coconut, however you can purchase a store bought coconut butter instead
- powdered monk fruit - the filling is sweetened with powdered monk fruit, but you can leave it unsweetened or use powered sugar instead
How to Make Chocolate Sandwich Cookies
This vegan sandwich cookie recipe is super easy to make and the cookies bake quickly! Here's what you need to do:
Make the Cookies
First, preheat your oven to 350 degrees F.
In a medium-sized mixing bowl, combine all dry cookie ingredients. This includes the almond flour, cocoa powder, coconut sugar, ground flax, and salt.
Mix in the wet ingredients: coconut oil, water and vanilla. Mix first with a spatula, then use your hands to combine the dough. If the dough is too dry, add more water (one tablespoon at a time).
Place the dough on top of a sheet of parchment paper, flatten it, then place another sheet of parchment paper on top of the cookie dough. Roll the dough between the parchment, using a rolling pin, to about ¼ inches thick.
Use a small circular cookie cutter (or the rim of a shot glass) to cut out circles.
Transfer the circular cookies to a parchment lined baking sheet.
Place the cookies in the oven and bake at 350 degrees for 5-6 minutes.
After baking, cool the cookies for 5 minutes on the baking sheet, then transfer them to a wire cooling rack.
Re-roll extra dough and cut out more cookies. You should get about 48 miniature cookies (which will make 24 sandwich cookies).
Make the Filling
Next, make the filling. Melt the coconut butter. If the coconut butter is in a glass jar, melt it in the microwave at 15 second intervals. If in a plastic container, set the coconut butter in hot (not boiling) water until melted.
Combine the coconut butter and powdered monk fruit. Then, place the mixture in a plastic bag.
Assemble
Pipe the filling onto half of the chocolate cookies. Place the remaining cookies on top of the frosted ones, making a "sandwich".
Lastly, pop the cookies in the fridge or freezer to firm.
Storage
Store these cookies in an air-tight baggie or container. They can be kept at room temperature for a couple days, in the fridge for up to one week or in the freezer up to one month.
Personally, I like them straight from the freezer.
More Paleo Vegan Cookie Recipes
- Cinnamon Apple Cookies
- Chocolate Fudge Thumbprint Cookies
- Homemade Tagalong Cookies
- Pumpkin Coconut Cookies
Enjoy!
Print
Chocolate Sandwich Cookies (Paleo, Vegan)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 dozen cookies 1x
Description
Healthy chocolate sandwich cookies consisting of a coconut filling sandwiched between two grain free chocolate cookies.
Ingredients
Cookies
- 1 cup almond flour (90g)
- ¼ cup cocoa powder (22g)
- 3 Tbsp coconut sugar
- 1 Tbsp ground flax*
- ⅛ tsp salt
- 3 Tbsp melted coconut oil
- 1-2 Tbsp water**
- ½ tsp vanilla extract
Filling
- ⅓ cup coconut butter, softened
- 2 Tbsp powdered monk fruit
Instructions
- Make the Cookies: preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry cookie ingredients (almond flour, cocoa powder, coconut sugar, ground flax, and salt).
- Mix in wet ingredients: coconut oil, water and vanilla. Mix first with a spatula, then use your hands to combine the dough. If the dough is too dry, add more water (one tablespoon at a time).
- Roll cookie dough between two sheets of parchment paper using a rolling pin. Roll to about ¼ inches thick.
- Use a small circular cookie cutter (or the rim of a shot glass) to cut out circles.
- Transfer the cookies to a parchment lined baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 5-6 minutes.
- After baking, cool the cookies for 5 minutes on the baking sheet, then transfer them to a wire cooling rack.
- Re-roll extra dough and cut out more cookies. You should get about 48 miniature cookies (which will make 24 sandwich cookies).
- Make the filling: Melt coconut butter, then combine with powdered monk fruit. Place the mixture in a plastic bag.
- Assemble: Pipe the filling onto half of the chocolate cookies. Place the remaining cookies on top of the frosted ones, making a "sandwich".
Notes
*To make ground flax, I grind whole flax seed using a coffee grinder
**will need 1-2 Tbsp water. Start with 1, if the dough is too dry add another.
Katie
These mini cookies are absolutely delicious! Hope you all love them!
Antonia Sattler
Please make timtams! Without eggs.
Katie
Thank you for the recipe request 🙂