These Almond and Chocolate Sandwich Cookies are crumbly, wholesome and delicious. The almond meal and coconut flour give a perfect cookie texture. Almond meal contains protein and nutrients that regular flour lacks. Made with gluten-free, dairy-free, egg-free and refined sugar-free ingredients, they’re easier to digest and a much healthier cookie than most. Almond butter contains healthy oils, protein and other nutrients making a healthy base for the chocolate filling. The chocolate filling is not overly sweet which I prefer but you can add more maple syrup to suit your taste. Hope you enjoy them!

Makes 6-7 large cookies

Ingredients:

 

Cookies

• 2 cups organic almond meal
• 2 tablespoons organic coconut flour
• 1 teaspoon vanilla powder or extract
• ½ teaspoon gluten-free & aluminium-free baking powder
• 3 tablespoons organic coconut oil, melted
• 3 tablespoons organic pure maple syrup or honey

 

Chocolate filling

• ½ cup almond butter
• 1 tablespoon raw cacao or cocoa powder
• 2 tablespoons organic pure maple syrup or honey
• 1 tablespoon water, or more if too thick

 

Method:

1. Preheat oven to 170C fan-forced and line a baking tray with paper.
2. In a mixing bowl, combine almond meal, coconut flour, vanilla, and baking powder. Add melted coconut oil and maple syrup and stir to combine well.
3. Spoon out a tablespoon of mixture at a time to make large cookies, and mould into round, even cookies. Place on the baking tray and lightly flatten.
4. Bake in the oven for 20 minutes or until lightly golden (10-15 minutes if making small cookies). Remove from the oven and allow them to cool completely.
5. To make the filling, combine almond butter, cacao, maple syrup and water. Mix well. Add more water if the mixture is too thick.
6. Spread filling onto half of the cooled cookies, then top with remaining cookies.
7. Serve and enjoy! Store any leftovers in the refrigerator in an airtight container for 2-3 days.