Gluten Free Walnut Chocolate Sandwich Cookies



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

Ingredients

Cookie ingredients:

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

Topping:

1/3 cup powdered sugar/xylitol


Preparation

Preheat oven to 350F/180C


Cookie Preparation:

Place butter in small pan and let it melt on medium heat.

In a big bowl, mix together almond flour, arrowroot flower, and coconut sugar.

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.  



Take half of the dough and place it between two pieces of parchment paper.

Using a roller – flatten dough to a 1/4” thick layer.

Use a 2” round cookie cutter and create cookie disks.  

Place disks on a cookie sheet.


Repeat the process with the rest of the dough.

Bake for 18-20 minutes.



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.



Assembling cookies:

When cookies have reached room temperature, turn half of them so the flat side is facing up.

Place in the center of each cookie about ½ tsp chocolate sauce.

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.

Sprinkle cookies with powdered sugar/xylitol.

Store at room temperature in an airtight container.


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