These Paleo Chocolate Sandwich Cookies are soft, sweet and have a delicious SunButter filling. They are nut free, gluten free, and dairy free.
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Paleo and Vegan Cookies
These cookies are grain free, use cacao powder and coconut flour as the base and contain no dairy. Using a flax egg also makes them vegan. I made them twice, once with an egg and once with a flax egg and both work great.
To make a flax egg, combine 1 tablespoon flax meal with 3 tablespoons water and let sit 5 minutes to thicken. They are sweetened with just maple syrup, making them naturally sweetened.
Nut Free Cookies
Using SunButter as a main ingredient and then no nut flours keeps these cookies nut-free. No Sugar Added SunButter is my favorite to use and free of the top 8 allergens. Just a little coconut flour is needed to help hold them together.
These cookies are soft and sweet and fudgy. I definitely prefer a cookie that isn’t cakey and these aren’t at all. The filling is creamy, simple and so delicious. They are best stored in the fridge (like most paleo baked goods) and are really good cold, straight from the fridge.
These are so easy to make with just a total of 7 ingredients and all mixed by hand. They look a little harder than a traditional cookie, but they really aren’t.
I know you will love these paleo chocolate sandwich cookies because they are sweet, soft, and so delicious! Here are some more cookies to try:
- Vegan Paleo Samoa Cookies (nut free)
- Paleo Soft Pumpkin Cookies
- Easy Paleo SunButter Cookies (nut free)
- Paleo Brownie Stuffed Chocolate Chip Cookies (vegan)
Paleo Chocolate Sandwich Cookies
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Make the cookies. In a large bowl, combine the SunButter, maple syrup, and egg (or flax egg). Stir until well mixed. Add in the cacao powder, coconut flour, and baking soda and stir until dough is formed.
- Scoop into 1 tablespoon balls, making 18 total. Place on the baking sheet and press down slightly. Bake 10 minutes and let fully cool before filling them. Press them down again if needed.
- Make the filling. In a small bowl combine the SunButter and coconut sugar. Take a cooled cookie and spread about 1 teaspoon of the filling on the bottom side. Place another cookie on top, making a sandwich. Repeat with remaining cookies and filling.
- Store in the fridge up to a week.