Naturally Gluten-Free Cookies
CHOCOLATE NUT BUTTER COOKIE SANDWICHES
Makes 12 cookie sandwiches
INGREDIENTS
Cookies
1 1/4 Cups Nut Butter
1/4 Cup Honey
1/4 Cup Sugar
2 Large Eggs
2 Tsp Vanilla
1/3 Cup Dark Cocoa Powder
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Semi-Sweet Chocolate Chips, melted
Nut Butter Filling
3 Tbls Butter
1 Cup Nut Butter
1/2 Cup Confectioners' Sugar
DIRECTIONS
Preheat the oven to 350°
Line a baking tray with parchment paper
Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.
Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.
Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling. Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches. Store the cookies in an airtight container in the refrigerator for up to 1 week.
NOTE: Always read labels carefully
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