Creating these cookies takes some time and effort, but the result is well worth it. You will have a crispy, crunchy, decadent treat to have next to your coffee in the morning, or just when you need that extra little boost of energy during the day.
Preparation time: 1 hour
Yields: about 24 cookies
2 cups almond flour
2 cups arrowroot flour
1.5 cup chopped walnuts
1/3 cup coconut sugar
2 sticks of butter (226g/8oz)
1 tbsp vanilla extract
Chocolate filling ingredients:
50gr dark chocolate (100% cocoa)
½ cup coconut sugar
¼ cup water or milk (dairy or plant base)
1 tsp instant coffee
1tsp vanilla extract
1/3 cup powdered sugar/xylitol
Preheat oven to 350F/180C
Place butter in small pan and let it melt on medium heat.
Add melted butter and vanilla extract to the dry mix. Use a fork or your hand to create the dough, which will be crumbly.
Add chopped nuts to the mixture. Mix well until nuts are evenly incorporated in the dough.
Place disks on a cookie sheet.
Repeat the process with the rest of the dough.
Chocolate filling preparation:
Place all chocolate filling ingredients in a medium pan. Cook on medium heat and mix constantly until chocolate has completely melted and mixture starts to bubble. Continue mixing until receiving a thick sauce. Turn off heat and let cool.
When cookies have reached room temperature, turn half of them so the flat side is facing up.
Take another cookie with flat side facing down and place on top of the chocolate sauce. Use gentle pressure to spread chocolate evenly between the two cookie disks.
Store at room temperature in an airtight container.