Vegan & Paleo Mini Chocolate Sandwich Cookies

Yield: About 28 Sandwich Cookies



  • 1¼ cup Blanched Almond Flour
  • 3 tbsp Monk Fruit Sweetener or Coconut Sugar
  • 1 tbsp Ground Flax
  • ⅛ tsp Salt
  • 3 tbsp Melted Coconut Oil
  • 1 tbsp Water
  • 1 tsp Vanilla Extract




  • Preheat the oven to 350°F degrees F.
  • Combine almond flour, monk fruit sweetener, ground flax and salt.
  • Mix in coconut oil, water and vanilla with a spatula, then use your hands to combine the dough.
  • Roll cookie dough between 2 sheets of parchment paper to about 1/8"-1/4" thick.
  • Use a small circular cookie cutter to cut out cookie shapes. Transfer the shapes to a parchment-lined baking sheet.
  • Bake the cookies in the preheated oven at 350 degrees for 8-9 minutes.
  • Remove cookies from the oven, cool for 5 minutes on a baking sheet, then transfer to a wire cooling rack.
  • Melt chocolate for the filling, then mix in sunflower seed butter.
  • Pour mixture into a plastic bag, cut a small hole in one end and pipe the chocolate filling onto half the cookies*.
  • Place another cookie on top of the frosted ones to create a "sandwich”.
  • Freeze the sandwich cookies for 10 minutes to set.
  • Melt the dark chocolate for the coating.
  • Dip the frozen cookies half way into the melted chocolate and top with sprinkles.

If the chocolate filling is too runny, let it sit for 5-10 minutes to thicken.
If the filling becomes too hard, run the baggie under warm water to re-melt the chocolate.

Recipe by @bakeit.paleo

Leave a comment

Please note, comments must be approved before they are published