Chocolate Nut Butter Sandwich Cookies Low Carb- Paleo & nut free option
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5 from 1 vote

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
Course: and gluten free, and grain free, and low carb, and paleo version.
Cuisine: cookies, treat or dessert
Servings: 12
Calories: 200kcal
Author: Stacey


Cookie Ingredients:

  • ¾ cup nut butter of choice: almond butter , sunflower seed butter, or peanut butter
  • 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