Chocolate Nut Butter Sandwich Cookies Low Carb
Chocolate Nut Butter Sandwich cookies will remind you of “Nutter Butter” cookies, only healthier and with the addition of chocolate filling. A grain free, gluten free, paleo and low carb sandwich cookie filled with nut butter and melted chocolate.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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 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 , or use Enjoy Life Chips for paleo version.
- ¼ cup nut butter of choice: almond butter , sunflower seed butter or peanut butter, refrigerated
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.
Calories: 200kcal | Carbohydrates: 6.5g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 0g | Sodium: 100mg | Fiber: 3g | Sugar: 1g