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No Added Sugar Sandwich Cookies With Orange Dark Chocolate Style

These treasured classic shortbread cookie sandwiches are buttery and sweet with a hint of citrus!

Ingredients & Directions

Ingredients

  • For The Cookie:
  • 6 tbsps
    of butter
  • 1 tsp
    of vanilla extract
  • 1 egg
  • 1 cup
    (86 g) almond flour
  • 1⁄2 tsp
    coconut flour
  • 1⁄2 cup
    (64 g) powdered Swerve or powdered sweetener of choice
  • 1⁄4 tsp
    baking powder
  • 1⁄4 tsp
    xanthan gum
  • pinch
    of salt
  • 1 tsp
    orange zest (optional)
  • For The Filling:
  • 6 oz
    LILY'S Blood Orange Dark Chocolate Style, can sub any LILY'S variety!
  • 1 tsp
    coconut oil

Directions

Equipment Needed 
oven oven
 silicone mat silicone mat
 bowl bowl
 microwave microwave
 wire rack wire rack
 cookie sheet cookie sheet
1

Heat oven to 350F and line a dark-colored baking sheet with a silicone mat.

2

Microwave the butter in a small bowl and set aside. In a separate bowl, whisk the almond flour, coconut flour, xanthan gum, baking powder, salt, and sweetener.

3

Once the butter has lost some of its heat, add the egg, vanilla, and optional orange zest and beat just until combined.

4

Add the wet ingredients to the dry and stir until a wet batter forms. Be very careful not to over mix or incorporate too much air into the batter. This ensures smooth top cookies!

5

Scoop the batter into a pastry bag and cut the tip so the opening is 1 inch in diameter. Pipe the dough into two-inch strips about 1 inch apart, making sure you squeeze hard enough to get a smooth strip. use your finger to gently smooth the ends of each strip.

6

Bake in the lower third of your oven for 10 minutes, watching for browning. Once the edges begin to turn a light brown, remove and let cool slightly before moving the cookies to a cooling rack. Repeat with remaining dough. *Make sure to let the cookie sheet cool down or use a second sheet for optimal cookie baking/shaping.

7

*Step 7: Once the cookies are cool, melt the chocolate and coconut oil in the microwave at 20 second intervals, string frequently until smooth.

8

Add a dollop of chocolate to one cookie and spread gently. Top with a second cookie half. Chill to set the chocolate, store at room temperature.


Recipe contributed by Inspectorgorgeous.

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