These little sandwich cookies are a family favorite. There is something about sandwich cookies that make cookies a bit more fun than non-sandwich ones (or at least I think so).
Cookie Ingredients:
- 2 cups almonds
- 4 cups oat flour
- 1 cup maple syrup
- 1/2 tbsp cinnamon
- 3/4 cups water
- 1 cup almond flour
- 1 bag (283g) mini chocolate chips (I use dairy-free)
Cookie Cream:
- 1/2 cup almond butter
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
Cookie Directions:
Put all ingredients, with the exception of the chocolate chips, into the bowl of your food processor and process until smooth. Add the chocolate chips and pulse to combine. Line two cookie sheets with parchment paper. Using a small cookie dough scooper or spoon, scoop the batter onto cookie sheets. You should get about 38 small cookies. Using your hands flatten and shape the cookies. Bake in preheated 350 Fahrenheit oven for about 15 minutes or until tops are lightly browned.
Cookie Cream Directions:
Put all ingredients into a mixing bowl. Mix until well combined.
Assembly Directions:
Once the cookies are baked, let them cool on the counter for 20-30 minutes. Once cooled you can start assembling the cookies. Take one cookie, spread cream on the cookie, and take another cookie and place it on top, Repeat until all of the cookies are used it. This recipe makes about 18 sandwich cookies.
Store in the fridge.
Enjoy!
Desserts à la Mariane 