Gooey chocolate. Sweet raspberries. Coconut cream. All combined into a cookie sandwich that's one healthy indulgence. These chocolate raspberry sammies are total decadence while being vegan, gluten-free, refined sugar-free, and now at the top of your list for what to bake next.

Almond Flour Cookie Sandwiches With Raspberry Coconut Cream [Vegan, Gluten-Free]

Advertisement

Calories

1168

Serves

5

Advertisement

Ingredients

For the Chocolate Cookies:

  • 4 ounces vegan dark chocolate, melted
  • 2 flax eggs (2 tablespoons flax meal, plus 6 tablespoons water)
  • 1 1/2 cups almond flour
  • 1 cup coconut sugar
  • 1/2 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup, plus 2 tablespoons creamy almond butter
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan chocolate chips or more dark chocolate, chopped

For the Raspberry Coconut Cream:

  • 3/4 cup coconut butter, softened
  • 1/2 cup frozen raspberries, defrosted
Advertisement

Preparation

To Make the Chocolate Cookies:

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. Melt the dark chocolate using a double boiler.
  3. Make the flax eggs in a small bowl and set aside.
  4. In your food processor, combine the almond flour, coconut sugar, cacao, baking soda, and salt.
  5. Add the almond butter and mix again — the mixture should resemble a rough cornmeal texture.
  6. Add the melted chocolate, flax eggs, and vanilla and mix to combine, careful not to over mix.
  7. Stir in the chocolate chips and scoop the cookies onto the baking sheets, flatten slightly.
  8. Bake for 12-15 minutes, switching racks halfway through. The cookies should be slightly soft and pillow-y when done. Let them cool completely before assembling the sammies.

To Make the Raspberry Coconut Cream:

  1. We recommend making this as the cookies are cooling.
  2. Place softened coconut butter in a bowl.
  3. Pour defrosted raspberries over the coconut butter and gently swirl together, set aside until the cookies are completely cooled.

To Assemble:

  1. Place a large spoonful of the raspberry coconut cream on the flat side of one cookie and gently sandwich the cream with another cookie.
  2. Continue until all sammies are made. Store in the refrigerator.
Advertisement
Advertisement

Nutritional Information

Total Calories: 5836 | Total Carbs: 502 g | Total Fat: 339 g | Total Protein: 114 g | Total Sodium: 2409 g | Total Sugar: 355 g Per Serving: Calories: 1168 | Carbs: 100 g | Fat: 68 g | Protein: 23 g | Sodium: 482 mg | Sugar: 71 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.