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 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.