Flourless Almond Butter and Chocolate Sandwich Cookies (Grain-Free)

By Deliciously Organic
Yield 20 sandwiches

Ingredients:

• 2 1/2 cups almond butter, room temperature (you can use jarred or homemade )
• 3/4 cup coconut sugar
• 1 teaspoon baking soda
• 2 large eggs
• 2 teaspoons vanilla extract

• 10 ounces bittersweet chocolate (I used Equal Exchange bittersweet chocolate bars)
• 8 tablespoons unsalted butter

Method:

1. Preheat the oven to 350ºF and adjust the rack to the middle position. Place the almond butter, coconut sugar and baking soda in the bowl of a standing mixer and mix on medium speed for 1 minute. Add the eggs and vanilla and beat on medium-low until combined, about 30 seconds.
2. Using a 1 1/2-inch cookie scoop , spoon the dough into balls and place on a baking sheet lined with parchment paper . Arrange the balls about 1 1/2 inches apart. Using your fingers, gently press down on the dough balls to make them flat and about ¼-inch thick. Bake for 11 minutes and cool completely. Repeat with remaining dough.
3. To make the filling: Melt the chocolate and butter over a double boiler. Remove from the heat and let cool until slightly thickened, about 1 hour.
4. To assemble: Turn half of the cooled cookies upside-down and spoon about 2 teaspoons of chocolate filling into the center of each cookie. Top with the remaining cookies and press each cookie gently to serve.