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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: and gluten free, and grain free, and low carb, and paleo version.
Cuisine: cookies, treat or dessert
Servings: 12
Calories: 200kcal
Author: Stacey
Ingredients
Cookie Ingredients:
¾cupnut butter of choice: almond butter, sunflower seed butter, or peanut butter
⅔cupsweetener of choice: erythritol for low carb, or coconut sugar for paleo
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.