Baking with Larissa: Chocolate Chip Mini Sandwiches

Delicious looking and tasting

Delicious looking and tasting

Larissa Snaguski, Staff Writer

The perfect snack sized dessert. This recipe is by Nicole at http://NoBread.com. Here is the recipe:

 

What you will need: 

For the COOKIE:

  • 3 T Coconut oil 
  • 1/4 cup Coconut sugar
  • 1 T Almond Milk 
  • 1 tsp Vanilla Extract
  • 2 T Maple Syrup 
  • 1 Cup Almond Flour 
  • 1/2 teaspoon Baking soda 
  • 1/2 Teaspoon Baking powder 
  • Dash of salt
  • Dairy Free Mini Chocolate chips

For the filling:

  • 3/4 Cup Coconut Butter, melted 
  • 2 T Maple Syrup 
  • 1 teaspoon vanilla 

What You Will Do: 

  • First preheat the oven to 350 degrees F and make the cookies. In a large bowl, combine your dry ingredients, and in a smaller bowl, combine your wet ingredients.
  • Pour the small bowl into the larger and combine thoroughly. Fold in your chocolate chips.
  • Line a tray with parchment paper and roll balls of dough into small circles. Make each circle just an inch in diameter!
  • Cook for 11 minutes and let cool!
  • Now time to make the filling. Melt your coconut butter and mix in maple syrup and vanilla. Place in the refrigerator and let it cool and harden together.
  • Once your cookies are totally cool, and your filling is totally hard, add filling to one cookie, and sandwich it with another. Press down so the sandwich sticks together!
  • Enjoy!!! I like to keep these in my freezer because it feels like an ice cream sandwich, but you can totally store at room temp for the first few days.