Stuffed Chocolate Espresso Almond Butter Sandwich Cookies

INGREDIENTS:

1 egg 

2 tbsp vanilla yogurt 

2 tbsp coconut oil, melted 

½ tsp vanilla extract 

¼ cup of coconut sugar 

1 cup of almond flour 

½ cup oat flour

1 tsp baking powder

½ cup chocolate chips

½ cup Base Culture Chocolate Espresso Almond Butter

2 tbsp maple syrup


DIRECTIONS:

  • Preheat oven to 350F and prepare baking sweets.
  • in a large bowl, add egg, yogurt, coconut oil, vanilla and coconut sugar.
  • add almond flour, oat flour and baking powder. fold in chocolate chips.
  • roll into balls to place onto baking sheet, slightly flatten. add more chocolate chips on top if desired. bake for 16 mins!
  • allow to cool for 15 minutes before spreading 2 tbsp nut butter filling onto one cookie. top with another cookie and repeat with remaining batch. serve immediately or store in an airtight container for up to 3 days, fridge for 5 days or freezer for 2 weeks!

  • PREP TIME:  20 mins

    COOK TIME:  16 mins 

    SERVING SIZE:  Makes 2-4 servings

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