Flourless Almond Butter Sandwich Cookies
Flourless Almond Butter Sandwich Cookies are easy almond butter cookies with chocolate chunks, flaky sea salt and dark chocolate ganache filling!
I’d been wanting to make flourless almond butter cookies forever, and I’m so glad I finally got around to it.
They were amazing all on their own, and then I decided to sandwich a couple of cookies together with chocolate ganache filling.
Go big or go home right? 🙂
This flourless almond butter cookie recipe is packed with roasted almond butter flavor, dark chocolate, and flaky sea salt to intensify all the flavors.
I sweetened these cookies with maple syrup just like I did for my flourless peanut butter cookies, because it lends great flavor and I prefer using unrefined sugar.
It’s hard to believe that cookies can be this easy to make, but you can almost make these in your sleep.
Beat all the ingredients except for the chocolate chunks and sea salt, fold in the chocolate chunks, and scoop onto on a parchment lined baking sheet and they’re ready to bake.
There’s no chilling whatsoever — they’re like magic.
Sprinkle the flaky sea salt onto these flourless almond butter cookies warm from the oven, then let them cool.
Once they’ve cooled, it’s time to turn them into sandwich cookies! I had to try one before I photographed them to make sure they were blog worthy. I took one bite and had an OMG moment, which was my answer. So good.
These Flourless Almond Butter Chocolate Chunk Sandwich Cookies are very soft, and get softer as they sit. IF you have them for a few days in an airtight container, they’ll still be great — they’ll just be a bit sticky.
By some miracle we still had some 2 days later, and the soft, slightly sticky texture didn’t bother me a single bit.
Whether you decide to stop at just the cookies or go all the way with the ganache filling, you’ll love these. Of course I’d suggest that you go big on these, especially since you know you’re going to eat at least 2 cookies at a time anyway. And I strongly believe the more chocolate, the better. 🙂
More almond butter recipes you’ll love:
Flourless Almond Butter Sandwich Cookies
For the cookies:
- 1 cup almond butter*
- 1 large egg
- 1/2 teaspoon baking soda
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup semi-sweet chocolate chunks
- flaky sea salt for garnish
For the ganache:
- 3 ounces bittersweet chocolate chips I used Guittard
- 3 ounces semi-sweet chocolate chips I used Guittard
- 3/4 cup heavy cream
Prepare the cookies:
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- Beat the almond butter, egg, baking soda, maple syrup, and vanilla in a medium bowl with a hand mixer on medium speed until well combined and slightly fluffy, about 1 minute. The batter will appear wet and sticky. Stir in the chocolate chunks.
- Place the batter in heaping tablespoons (I used a 1 1/2" cookie scoop) onto the prepared baking sheet about 1-2 inches apart.
- Bake on the middle rack of the oven for 10-12 minutes, or until the edges begin to turn golden brown. The cookies won't look done, but they will firm up as they cool. Sprinkle the cookies with the sea salt, then cool completely on a wire rack.
Prepare the ganache:
- Place the chocolate chips and heavy cream in a heat proof bowl. Set aside.
- Fill a large sauté pan halfway full of water and heat over medium heat until the water simmers. Turn the heat down to low, then place the bowl of chocolate chips and cream, stirring constantly with a rubber scraper until the chocolate melts and emulsifies with the cream. When the mixture is smooth, remove from heat and set aside to cool. When the ganache is firm enough to hold its shape, assemble the cookies.
Assemble the cookies:
- Pipe or spread the ganache over the bottom of half of the cookies and place another cookie over the top and sandwich together. Serve and enjoy!
- *I used a natural roasted almond butter that had no oil, salt, or sugar added, and was no-stir to make life even easier.
- The cookies keep well in an airtight container at room temperature, but bear in mind that the longer they sit, the softer they'll get. They'll be a tad bit sticky 2 days later, but they're still great.
- The ganache can be made ahead and stored in an airtight container in the fridge until ready to use. Simply re-warm in the microwave until spreadable.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.