Paleo Chocolate Chip Cookie Dough Sandwiches

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5 from 1 vote

Paleo Chocolate Chip Cookie Dough Sandwiches

Prep Time20

Cook Time13

Servings: cookies

Calories: 719kcal

Author: Jessica DeMay

Ingredients

Chocolate Chip Cookies

¼ cup ghee, room temperature
¼ cup almond butter
¾ cup coconut sugar
1 large egg, room temperature
2 teaspoons vanilla
1 ¾ cup almond flour
¼ cup tapioca flour
½ teaspoon salt
½ teaspoon baking soda
1 cup dairy free chocolate chips or chunks

Cookie Dough Filling

1 ¼ cups almond flour
2 tablespoons coconut flour
3 tablespoons maple sugar
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup melted ghee
1 tablespoon maple syrup
1 teaspoon vanilla
¼ cup almond milk
¼ cup mini choc chips

Instructions

Make the cookies. Preheat oven to 350° and line 2 cookie sheets with parchment paper.
In a large bowl, combine ghee, almond butter and coconut sugar until creamy and well mixed. Add in the egg and vanilla and stir well.
Add in the almond flour, tapioca flour, salt, and baking soda. Mix well until no dry spots remain and batter is smooth. Fold in chocolate chips.
Divide dough into 22 equal balls. Each ball should be about a heaping tablespoon. 11 will fit on each sheet. Roll each ball and evenly space them apart on the sheet. Add more chocolate chips on top if desired. Bake for 12-13 minutes. Let cool before removing them. They will be soft in the center until cool. Bake a couple extra minutes for a crunchier cookie.
Make the cookie dough filling. In a medium bowl combine the almond flour, coconut flour, maple sugar salt and baking soda. Add in the ghee, maple syrup, vanilla, and almond milk and stir well until dough is formed. Add in the chocoalte chips and mix again. Once the baked cookies have fully cooled, spoon about 1 tablespoon mixture of dough between two baked cookies, sandwich together. Should make 10 sandwich cookies with two baked cookies left over.
Store cookies covered at room temperature and then refrigerate after 2 days.

Notes

This can be made vegan by using a flax egg for the baked cookies. Mix 1 tablespoon flax meal with 3 tablespoons water and let sit 5 minutes to thicken then use in the recipe. And use butter flavored coconut oil in place of the ghee.

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