Chewy Chocolate Almond Butter Sandwich Cookies (Paleo

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Almond butter, smooth natural

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Baking soda
  • 2 tbsp Coconut flour, organic
  • 1/2 cup Coconut palm sugar, organic
  • 1/2 cup Enjoy life mini chocolate chips
  • 1 pinch Sea salt
  • 1 1/4 tsp Vanilla, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ¾ cup smooth natural almond butter
• 1 tbsp organic coconut oil
• ½ cup organic coconut palm sugar
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• 2 Tbsp organic coconut flour
• ¼ tsp baking soda
• pinch of sea salt
• ½ cup Enjoy Life mini chocolate chips (or preferred dairy free brand)
• ¼ cup smooth natural almond butter
• ¼ tsp pure vanilla extract

Directions

• Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper
• In a large bowl, whisk the egg with the ¾ cup almond butter, coconut sugar, vanilla, and coconut oil
• In a smaller bowl, combine the almond and coconut flour, baking soda and pinch of salt
• Add the dry mixture to the wet and mix until a thick cookie dough forms (you can mix the dough with your hands, a spoon, or an electric mixer if you need to)
• Roll dough by 1 tbsp each into balls and flatten completely to ¼ thickness, then place on the parchment lined baking sheet. Dough will feel greasy but not sticky - dont worry, the cookies are not at all greasy once baked.
• Continue to roll into balls and flatten until all the dough is used up, placing cookies an inch apart on the baking sheets.
• Bake in the preheated oven for 8-10 minutes until dry and set. Remove from oven and allow to cool for a minute before placing on wire racks to cool completely.
• While the cookies bake, make the filling. In a small saucepan* over very low heat, melt the chocolate chips with the almond butter while stirring. As soon as the chocolate melts, remove from heat, stir in the vanilla and continue to stir until smooth. Set aside and allow to cool**
• Once the cookies and the filling have cooled, its time to assemble the sandwich cookies! The filling should be of spreadable, but not liquid consistency for this part, sort of like a thick frosting. If it cools too much, you can heat it a small amount while stirring to melt it to the right consistency.
• Using a spoon, take 1-2 tsp of filling and place on the bottom (flat side) of a cookie, then place another cookie on top of it with the flat side down (facing the filling) Press down a bit to spread the filling, and repeat with the remaining cookies. This recipe made 11 sandwich cookies for me.
• Serve with your favorite non-dairy milk for dunking, and enjoy!