Flourless Double Chocolate Nut Cookie Sandwiches
Ingredients
The Cookies
-
½
cup
chopped nuts (hazelnuts)
-
⅔
cup
dark chocolate chips
-
1
cup
no stir nut butter (almond or peanut butter)
-
1
unit
egg
-
⅓ to ½
cup
cocoa powder
-
1
tsp
vanilla
-
1
tsp
baking powder
-
¼
tsp
salt
-
optional
unit
hazelnut extract
The Filling
-
½
cup
creamy nut butter (almond or sunflower seed butter)
-
4
tbsp
melted butter (or coconut oil)
-
1
tbsp
cocoa powder
-
1
cup
powdered sugar (or sugar free powdered sugar)
Instructions
- Grind chocolate chips and nuts in a food processor, then transfer to a bowl.
- Mix in the remaining cookie ingredients to form a batter.
- Refrigerate the batter for 1-2 hours.
- Preheat the oven to 350°F and roll the batter into golf ball-sized balls on a greased cookie sheet.
- Flatten the balls using a measuring cup coated with oil and sprinkle with extra nuts and chocolate chips.
- Bake for 15-17 minutes until edges are crispy, checking at 15 minutes.
- For the filling, mix nut butter and melted butter or oil in a bowl, then gradually add powdered sugar, cocoa, and vanilla until smooth.
- Scoop filling onto the flat side of a cookie and sandwich with another cookie.
- Serve immediately or store in the fridge for later.
Nutrition Facts (estimated)
Servings
20 cookie sandwiches
Calories
216
Total fat
12g
Total carbohydrates
16g
Total protein
5g
Sodium
20mg
Cholesterol
30mg
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