Chocolate Nut Butter Sandwich Cookies Low Carb-
Chocolate Nut Butter Sandwich Cookies Low Carb is grain-free with paleo and nut-free options.
These Chocolate Nut Butter Sandwich cookies will remind you of "Nutter Butter" cookies, only healthier and yummier with the addition of chocolate filling.
A grain-free, gluten-free, paleo, and low carb sandwich cookie filled with nut butter and melted chocolate. My kids and I were all over these tasty cookies!
They even have a nut-free version, if you use sunflower seed butter to replace the nut butter.
First: I baked the simple nut butter cookies & cooled them completely. Then I turned them over (flat side up).
Second: I melted some chocolate chips, cooled them, and spread on half the cookies.
Third: I spread refrigerated nut butter or sunflower seed butter on the other half of the cookies.
Last: I sandwiched the halves together.
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Enjoy with a glass of unsweetened almond milk...
Chocolate Nut Butter Sandwich Cookies Low Carb
Cookie Ingredients:
- ¾ cup nut butter of choice: almond butter, sunflower seed butter, or peanut butter
- ⅔ cup sweetener of choice: erythritol for low carb (I used Swerve sweetener), or coconut sugar for paleo
- 5 tbsp butter, softened *not melted
- 1 large egg
- 3 tbsp coconut flour
Sandwich Filling Ingredients:
- ¼ cup chocolate chips: sugar free chips for low carb (I used Lillys), or use Enjoy Life Chips for paleo version.
- ¼ cup nut butter of choice: almond butter, sunflower seed butter or peanut butter, refrigerated
Directions:
- Preheat oven to 350 F, and line or grease a baking sheet.
- Using a stand mixer, or electric hand mixer & large mixing bowl combine: butter, nut butter of choice and sweetener of choice. Mix until creamy.
- Add egg and coconut flour. Mix until smooth, scraping the sides with a rubber scraper.
- Spoon rounded small ½ tablespoon onto the cookies sheet. I rolled mine into balls and then pressed down a lightly to flatten a bit with the back of a spoon.
- Bake for 15 to 20 minutes, or until browned. Remove from oven and cool completely, as they will be too soft to remove until cooled.
- While cookies are cooling, place the ¼ cup nut butter in the fridge.
- Melt the chocolate chips over a double boiler or in the microwave on melt setting. Once chocolate is melted, let cool a few minutes until cooled off a bit, but not starting to solidify.
- Once cookies are completely cool, turn all of the cookies upside down (flat side up).
- Spread a teaspoon melted chocolate on half of the batch of cookies.
- Spread a teaspoon of of refrigerated nut butter on the other half batch of cookies.
- Sandwich the chocolate and nut butter halves together. Enjoy! Can be stored at room temp for a day, but then should be stored in the fridge.
Nutritional Data for Low Carb Version (using Swerve sweetener and Lilly's baking chips): Yield: 12 sandwich cookies, Serving Size: 1 sandwich cookie, Cal: 200, Carbs: 6.5 g, Net Carbs: 3.5 g, Fiber: 3 g, Fat: 17 g, Saturated Fat: 8 g, Trans Fat: 0 g, Protein: 6 g, Sugars: 1 g.
📖 Printable Recipe Card
Chocolate Nut Butter Sandwich Cookies Low Carb
Ingredients
Cookie Ingredients:
- ¾ cup nut butter of choice: almond butter , sunflower seed butter, or peanut butter
- ⅔ cup sweetener of choice: erythritol for low carb , or coconut sugar for paleo
- 5 tablespoon butter , softened *not melted
- 1 large egg
- 3 tablespoon coconut flour
Sandwich Filling Ingredients:
- ¼ cup chocolate chips: sugar free chips for low carb , or use Enjoy Life Chips for paleo version.
- ¼ cup nut butter of choice: almond butter , sunflower seed butter or peanut butter, refrigerated
Instructions
- Preheat oven to 350 F, and line or grease 2 baking sheets.
- Using a stand mixer, or electric hand mixer & large mixing bowl combine: butter, nut butter of choice and sweetener of choice. Mix until creamy.
- Add egg and coconut flour. Mix until smooth, scraping the sides with a rubber scraper.
- Spoon rounded small ½ tbsp onto the cookies sheets. I rolled mine into balls and then pressed down a lightly to flatten a bit with the back of a spoon.
- Bake for 15 to 20 minutes, or until browned. Remove from oven and cool completely, as they will be too soft to remove until cooled.
- While cookies are cooling, place the ¼ cup nut butter in the fridge.
- Melt the chocolate chips over a double boiler or in the microwave on melt setting. Once chocolate is melted, let cool a few minutes until cooled off a bit, but not starting to solidify.
- Once cookies are completely cool, turn all of the cookies upside down (flat side up).
- Spread a teaspoon melted chocolate on half of the batch of cookies.
- Spread a teaspoon of of refrigerated nut butter on the other half batch of cookies.
- Sandwich the chocolate and nut butter halves together. Enjoy! Can be stored at room temp for a day, but then should be stored in the fridge.
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Kelly @ A Girl Worth Saving says
I love that your nut butter cookie recipe is so simple! I would probably eat 5 of these in a row, lol.
Stacey says
Thank you so much Kelly 🙂
Georgie says
Oh my.... I think you've found the way to my heart with these haha! How good do they look?!
Stacey says
Awe, Thanks Georgie 🙂
Becky Winkler says
Oooh, I love a good sandwich cookie. These sound fabulous!
Stacey says
Thanks Becky 🙂
Bethany @ athletic avocado says
Is there anything better than the awesome combo of chocolate and nut butter? Oh I know! When you add that combo as a filling for cookies! These look delish!
Stacey says
Thank you so much Bethany 🙂
Emily @ Recipes to Nourish says
I wish I had some of these to enjoy tonight! I love that they're low carb, but that flavor combo is what's calling me. So yummy!
Stacey says
Thanks Emily. I wish I still had some too 😉
Amy says
I'm drooling!!! These look so good!
Stacey says
Awe, thanks so much Amy 🙂
Jessica DeMay says
These cookies look so delicious! I love the chocolate filling!
Stacey says
Thanks Jessica 🙂
Taesha Butler (The Natural Nurturer) says
I'm not sure who would eat these faster...me, my husband or my daughter! And high in healthy fat and low in carbs is like music to my ears
Stacey says
Thank you Taesha 🙂
Vanessa Woozley says
Wow I love this low carb biscuit, not too many ingredients to find and I adore nut butter, I cant wait to make them!
Stacey says
Thank you so much Vanessa 🙂
Chihyu says
Wow ! These are so cute and so delicious ! I want to dip them into my morning hot coffee ! So YUM !!!
Stacey says
Thank you so much ChihYu 🙂
Cristina Curp says
These are sooooo dreamy!!!! I must try them! Yum!
Stacey says
Thank you Cristina 🙂
Katja says
These are the best low carb desserts I have ever seen. YUM!!
Stacey says
Awe, thank you Katja 🙂 xxoo
Michele Spring says
Wow, these look so good! I love the combo of nutbutter and chocolate anyway, but in a cookie -divine!
Stacey says
Thank you Michele 🙂
Kari - Get Inspired Everyday! says
These look incredible, and that oozy chocolate filling just won my heart!
Stacey says
Thank you so much Kari! Melted chocolate wins me over too!
Renee says
No way! And as I was reading down to the recipe I was thinking this was going to be super complicated, but the recipe is so simple - such great simple ingredients!
Stacey says
It is pretty simple! Thanks Renee 🙂
Allison Wojtowecz says
Oh mah gah how the heck are these low carb!! They look so good!!
Stacey says
Thank you Allison. They are low in carbs but are high in fat (the good kind).