Your family will love these chewy almond cookies sandwiched around a layer of bittersweet chocolate. They’re incredibly delicious and fun to make. Although they’re grain free, dairy free, paleo and vegan nobody would ever guess. Perfect for holiday gatherings or any time you need a treat.
I love having a batch of cookies baking in the oven over the holidays. Sandwich cookies are so much fun. You get a cookie and filling all in one. My family went crazy for them.
Steps To Make Almond Chocolate Sandwich Cookies
These cookies are easy to make even though there are a few steps. There’s no rolling pin or slicing involved. The cookies are pretty much made in one bowl.
To make the batter, mix almond flour, coconut flour, baking soda, coconut oil, maple syrup, vanilla and almond extracts together in one bowl. This batter is then chilled for 15 minutes to firm up.
Then roll the dough into balls and place them onto a parchment lined cookie sheet.
To make sure the cookies are as uniform as possible, I recommend weighing the dough – each piece is 17 grams!
Then flatten into thick disks by gently pressing the balls with the bottom of a glass.
Bake in the oven for 15 minutes until brown. Remove from the oven and let cool.
Once cooled spread with melted bittersweet or semisweet chocolate chips.
Tips for Making Almond Chocolate Sandwich Cookies
- I recommend weighing the flours which is more accurate than just measuring. I like this kitchen scale.
- When pressing the cookie balls into a disk with a glass, use a small square of parchment to prevent the dough from sticking to your glass.
- To melt chocolate chips you can use a saucepan with a heat proof bowl on top (I use a small metal mixing bowl). The bowl should sit up high enough so the water doesn’t touch it. First bring about 1″ of water to a boil and turn off the heat. Then put the bowl of chocolate on top and let it melt. Stir with a rubber spatula.
- Don’t let the chocolate get too liquidy. It’s ready once it’s soft enough to spread. If it melts too much it’s hard to spread and drips off the cookie. If your chocolate gets liquidy, let it cool for a bit until it thickens up. If it’s too thick let it sit over the hot water until spreadable.
- If you have melted chocolate left over, swirl it on top of the cookies.
This is one of those recipes I turn to again and again. These Almond Chocolate Sandwich Cookies are perfect for every occasion, holiday family gatherings, afternoon coffee or tea or after dinner treats.
They pack easily and keep well for days, making them ideal for a cookie gift box or cookie exchange. Since they’re gluten-free, vegan and paleo everyone on your list can enjoy them.
I hope you love these Almond Chocolate Sandwich Cookies as much as we do. They’re buttery but dairy free, tender and chewy, rich and chocolaty. Also vegan, gluten free, and paleo.
This recipe makes 9 sandwich cookies. For the holiday I make a double batch.
If you want to skip the chocolate filing they make an excellent almond cookie.
If you like this recipe, try these other gluten free holiday cookies:
Cherry Garcia Chocolate Chip Cookies (Vegan, Paleo)
Paleo Coconut Macaroons Dipped In Chocolate
Easy Paleo Thumbprint Cookies
Soft and Chewy Paleo Chocolate Chip Cookies
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Almond Chocolate Sandwich Cookies
- Total Time: 45 minutes
- Yield: 9 sandwich cookies 1x
Description
These are deliciously sweet, chewy almond cookies sandwiched around a layer of bittersweet chocolate.
Ingredients
- 1/4 cup (56 grams) coconut oil, melted
- 1 1/3 cups (133 grams) almond flour
- 2 tablespoons (17 grams) coconut flour
- 1/8 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup (106 grams) maple syrup
- 1/2 cup dark chocolate chips I like Hu Gems or Enjoy Life Chips
Instructions
- Melt coconut oil on low heat in a small pan. Set aside.
- In a medium bowl sift together the almond flour, coconut flour, salt and baking soda and stir until well combined. Set aside.
- In a large bowl, mix together the coconut oil, vanilla extract, almond extract, and maple syrup using a fork or whisk.
- Add the flour mixture to the liquid mixture. Mix until evenly combined. Use a rubber spatula to get all the batter from the edges of the pan.
- Refrigerate the dough for about 15-30 minutes or until firm.
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Roll the dough into 18 1″ balls (17 grams each) and place 2″ apart on the baking sheet.
- Flatten the cookies using the bottom of a glass on top of a square of parchment to gently press the cookies into disks 2” wide. (See tip #2 above)
- Bake the cookies for 12-15 minutes or until they are lightly brown.
- Let the cookies cool for 5 minutes and then remove to a wire rack to cool completely.
- Once the cookies are cool, melt the chocolate chips in a heat proof bowl set over boiling water. (see tip #3 and #4)
- Using a small spoon, spread about a teaspoon of the chocolate on the underside of a cookie, then sandwich with another cookie, placing the undersides back to back.
- If you have melted chocolate left over, swirl it on top of the cookies.
- Once the chocolate has cooled and set, 5-10 minutes depending on the temperature of your room, enjoy your cookies or store at room temperature in an airtight container for up to one week.
Notes
If you want to skip the chocolate filling they make an excellent almond cookie.
The prep time plan includes 15 minutes for the dough to chill.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free, Refined Sugar Free
