Flourless Almond Butter Chocolate Chunk Sandwich Cookies

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Flourless Almond Butter Chocolate Chunk Sandwich Cookies are completely gluten free, with chocolate chunks, flaky sea salt, and dark chocolate ganache filling.  They’re beyond easy and completely over the top delicious!

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It’s time for Mystery Dish, where a group of bloggers are given a list of ingredients to create a dish, using at least 3 of the listed ingredients.  This month’s host was the lovely Mary Frances from The Sweet Tooth Life.  I’ve known Mary Frances for quite a while, and she’s always whipping up fabulously indulgent yet healthy recipes, so I was very excited to see what she chose this month.

The list was as follows:

1. Clams

2. Ramen noodles

3. Blueberries…

4. Heavy whipping cream

5. Chocolate chunks

6. Potato chips

7. Kale

8. Almond butter

9. Chiles

10. Orange juice

I’ve been wanting to do flourless almond butter cookies forever, so I have Mary Frances to thank for giving me the push I need by having almond butter and chocolate chunks in the list!

The thing was, I didn’t know how to get a third ingredient in there at first.  I had an a-ha! moment after giving it a little thought.  I’m not sure why I didn’t think of chocolate ganache sooner, but what’s important is that I did get there. 🙂

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I’ve seen lots of flourless almond butter cookies, but never a sandwich cookie version.  I had to think that would make the cookies extra amazing, and did it ever!

These Flourless Almond Butter Chocolate Chunk Sandwich Cookies do happen to be amazing without the ganache filling, but every now and then you’ve just got to bigger.

These cookies go BIG with lots of roasted almond butter flavor, lots of dark chocolate, and flaky sea salt to intensify it all.

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I like to make my own almond butter, but I bought the almond butter for this recipe.  I used one with no added oil, salt, or sugar — just straight roasted almond butter with absolutely no stirring and it worked perfectly.

I sweetened these cookies with maple syrup because I love the flavor, but you can certainly use brown sugar as well.  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 plop on a parchment lined baking sheet and they’re ready to bake.  There’s no chilling whatsoever — they’re like magic.

The batter will look wet and kind of sticky, and you may be skeptical that they’ll turn out right at all.  Worry not…they’ll be perfect. 🙂

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When they come out of the oven, sprinkle on the sea salt, and let them cool.  Once they’re cool, you get to start making sandwiches out of them.  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.

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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. 🙂

Visit the other Mystery Dish members to see what they made!

Blueberry Frozen Custard Pops from Simply Gloria

Classy Ramen with Kale from the Pajama Chef

Potato Chip Chocolate Chunk Cookies from I Dig Pinterest

Almond Butter Chocolate Chunk Potato Chip Cookies from Chez Catey Lou

Blueberry French Toast Casserole from Yummy Healthy Easy

Spicy Clam & Kale Appetizer by Inspiration Kitchen

Chocolate Covered Potato Chip Rice Krispie Treats from The Sweet {Tooth} Life

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Flourless Almond Butter Chocolate Chunk Sandwich Cookies
Prep time
Cook time
Total time
Flourless Almond Butter Chocolate Chunk Sandwich Cookies are gluten free cookies with chocolate chunks, sea salt, and filled with dark chocolate ganache. They're so easy and over the top delicious!
Serves: 10 good sized sandwich cookies!
For the cookies:
  • 1 cup almond butter*
  • 1 large egg
  • ½ teaspoon baking soda
  • ⅓ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅓ 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)
  • ¾ cup heavy cream
Prepare the cookies:
  1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. Place the batter in heaping tablespoons (I used a 1½" cookie scoop) onto the prepared baking sheet about 1-2 inches apart.
  4. 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:
  1. Place the chocolate chips and heavy cream in a heat proof bowl. Set aside.
  2. 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:
  1. 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.
Recipe by Flavor the Moments.


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