Seriously considering changing the name of this blog from better with cake to better with cookies ?!

Which is kind of funny because up until last year, I wasn’t overly fond of cookies.

Making them, eating them . . . they just weren’t really my sweet treat or snack of choice.

I think that’s because most of the time, when I had one, I usually ended up being majorly disappointed.

They were either too soft, too crunchy, too sweet or just bland and boring and not really worth it. If I’m going to indulge in a sweet treat then I want it to be worth it, you know?!

Ain’t no body got time for eating sharp ,  soft , sickly sweet or flavorless cookies , am I right?!

And then this happened . . . I finally found it, my perfect cookie match!!!!

Crisp and crunchy (but not to crunchy), deliciously buttery, seriously chocolaty,  simply divine!

And since then I guess you could say I’ve been making up for lost time?!

Playing cookie catch up?!

Oh what a delicious game!

Who wants to play?

Today’s prize is consists of a deliciously indulgent, salted dark chocolate almond butter cookie sandwich  (or 3) . . .

or is it sandwich cookie?

Either way it’s pretty much everything I love in life all served up in one delicious little mouthful.

Decadent and rich, lightly salted dark chocolate almond butter cookies stuffed with a dreamy, creamy vanilla spiked almond butter filling  . . .

The cookies themselves are decadent , rich, light and crispy on the outside , deliciously buttery on the inside and just perfectly sweet.

And , then we have that vanilla spiked, almond butter cookie dough filling . . .

I mean seriously . . . don’t you just want to dive face first into a big ol’ bowl of that deliciousness and eat your way out.

Insert allllll the heart eye emoji’s here  . . .

Would you just look at them . . . so dark , delicious and dreamy looking!

Be still my heart!

And, not only are our double stuffed salted dark chocolate almond butter cookie sandwiches insanely (and I mean INSANELY) delicious but, they are naturally free of all of the things!

Gluten Free – Dairy free – Grain free – EGG FREE  – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly !

And just when you thought you couldn’t love them anymore  . . .  they come together in one bowl, with one spoon, no whisking, chilling, kneading , rolling or cutting required!!!

And, they bake up to delicious, devour-able perfection in just 8-10 minutes!!!!

Everybody got time for that!!!!!

Plus because they’re called sandwich cookies they’re totally acceptable to have for breakfast or lunch, right!?

Asking for a friend . . .

All natural, quick and easy, subtly sweet, seriously chocolaty, deliciously buttery, crisp and crunchy, secretly healthy, flourless , double stuffed, salted dark chocolate almond butter cookie sandwiches . . .

1 bowl, 10 minutes – 100% worth it!

Stop what you’re doing, this needs to happen, now!

Make them. Eat them. Love, love, love them

Salted Dark Chocolate Almond Butter Cookie Sandwiches
{Gluten Free, Dairy Free, EGG FREE, Grain Free, Refined Sugar Free,  Keto, Vegan  & Paleo Friendly}

Makes approx 6-8 cookie sandwiches

Ingredients –

For the cookies –

1 cup Almond butter (or nut/seed butter of choice)

1 Tablespoon of almond milk (or milk of choice)

1 teaspoon of vanilla

2 Tablespoons of cacao

1/2 teaspoon of espresso – to help enhance the richness of the cacap

3 Tablespoons of monk fruit sweetener or 1/4 C of coconut sugar

1/2 teaspoon of baking soda

A pinch of salt

For the filling –

1/4 cup of almond butter

1/2 teaspoon of vanilla

1 Tablespoon of coconut flour

a pinch of salt

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Line a baking sheet with baking/parchment paper and set aside.

3 – Place all cookie ingredients into a medium size bowl and stir until well combined.

4 – Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and roll into balls and gently press down to desired shape and size

Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat for a thicker, softer cookie make them a little thicker.

Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose.

5 – Repeat until all the mixture has been used.

6 – Once you have all your cookies shaped bake for 8-10 minutes until the tops are just set and the edges are slightly crisp.

Note – they will firm up as they cool so be careful not to over-bake.

To make the filling –

1 –  Place all ingredients into a small bowl, stir to combine and set aside until your ready to use.

To assemble –

1 – Place a heaping Tablespoon of your vanilla spiked, almond butter cookie dough filling on to the middle of half of your cookies, gentle spread to the edges.

2 – Top with another cookie, press to seal.

3 – Devour.

Enjoy xo

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Question of the day –

If you had to choose, what would be your ultimate cookie ?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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