Quick and Easy Coconut Sandwich Cookies
These quick and easy coconut sandwich cookies come together in about 25 minutes. They only require 7 ingredients and are vegan AND paleo. It doesn’t get much better than that! I love to gift these cookies because they look impressive and no one needs to know they took very little effort. Of course, they’re great to just keep around the house too. They are perfect with a hot cup of coffee or dunked into a cold glass of milk.
I was inspired to make these cookies when I was gifted a box of delicious cookies from a French bakery. The box was filled with those classic butter cookies sandwiched together with jam or ganache and topped with powdered sugar. Unfortunately, I couldn’t eat them (well maybe I tried ONE) and I was forced to pass them along to someone else. I couldn’t stop thinking about what I was missing out on, so I whipped up a batch of these and I was equally, if not more, satisfied.
Why These Coconut Sandwich Cookies?
I first created these cookies when I was trying to figure out what to do with a jar of chocolate coconut butter that I had recently purchased. The coconut butter was intended to be eaten with fruit, but it was too sweet for that. The jar was relegated to the back of the pantry until one day I had a craving for a classic sandwich cookie.
The base of the cookie had to be simple. I also didn’t want to roll out a dough. Who has time (or patience) for that? Not this lady. Originally I thought to make the filling a ganache with coconut milk and some chocolate bars I had in the pantry. Simple enough.
However, when I looked in my pantry, I saw that jar of chocolate coconut butter looking very sad. Another reason the coconut butter wasn’t great with fruit was because it was too thick, almost ganache like… I suddenly had a lightbulb moment! It was the perfect sandwich filling and made these cookies even easier.
After playing around with the cookie recipe to get it just right, I tested it out with the softened chocolate coconut butter. It was absolute perfection. The cookies were crisp on the edge and soft in the center. The slight coconut flavor of the cookie blended perfectly with the chocolate coconut butter. With only seven ingredients, I had created the perfect vanilla chocolate sandwich cookie.
Let’s Talk Ingredients
Almond Flour: if you’ve made it this far on One More Clove, you know that this is my go to gluten free flour. It is full of protein, though does have a high fat content. It lends a nice crumbly texture to these cookies and the extra fat from the almonds keeps them moist.
Coconut Oil: I love the taste of coconut, so I generally use unrefined coconut oil for my baking. However, feel free to use refined coconut oil if you prefer less coconut flavor.
Maple Syrup: make sure to use pure maple syrup here, not imitation. If you don’t have maple syrup, or don’t like the taste, feel free to use any liquid sweetener that you like.
Chocolate Coconut Butter: this is the star of the show here. Coconut butter is basically the same thing as any nut butter. The chocolate version has cacao and some sort of sweetener added to create a thick, delicious spread. I purchased my coconut butter at Grocery Outlet. I can usually find it at well stocked grocery stores, health food stores, or online. You may need to soften a bit before using it as the filling. You can do this in the microwave or submerging the jar in warm water. This stuff is absolutely addicting and is also great on toast with pomegranate seeds.
Next time you have a craving for a sandwich cookies, try these babies out. They’re quick, easy, and only require 7 ingredients!
Quick and Easy Sandwich Cookies
- 1 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup maple syrup room temperature
- 1/4 cup coconut oil melted
- 1 1/2 tsp vanilla extract
- 1/2 -3/4 cup chocolate coconut butter softened
- Preheat oven to 350 degrees.
- In a medium sized bowl stir together the almond flour, salt, and baking soda.
- In a small bowl, whisk together the coconut oil, maple syrup, and vanilla.
- Stir the liquid ingredients into the dries and mix until a dough forms.
- Portion the dough into 1 tablespoon balls. Cut the balls in half and press into a small disc on a parchment lined sheet tray. Space them out so they have room to spread.
- Bake the cookies for 7-9 minutes, rotating halfway through. They should be slightly golden on the edges.
- Cool the cookies on a cooling rack for 5 minutes.
Filling The Cookies
- Pair up the cooled cookies with like sizes.
- Spread about 1/4-3/4 tsp of filling on one cookie. Place the other cookie on top and squeeze together until the filling comes to the edge.
- Continue with all of the cookies, you should have about 14.