| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 15 sandwich cookies |
Ingredients
- 1 cup roasted smooth unsalted almond butter
- 1 cup coconut sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/4 cup cocoa powder, such as Scharffenberger
- 1 teaspoon baking soda
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2 cups instant rolled oats
- 3/4 cup mini chocolate chips
- 8 ounces (1 block) cream cheese, at room temperature
- 1/2 cup powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3 tablespoons cocoa powder, such as Scharffenberger
- Pinch of kosher salt
Instructions
- For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
- For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
- Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 319 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 49 mg |
| Sodium | 170 mg |
Reviews
I used almond flour instead of oats. These are awesome
Loved by everyone. Not too sweet, just sweet enough
I made the recipe as written and what came out were delicious rich decadent soft chocolate oat-ey cookie. Sandwiched between is a tangy chocolate bit of heaven. Two cookies are about the max – they are so rich!
I will admit I tipped in more like a cup of a combo of reg milk choc chips and mini semi-sweet choc chips – might be a tad much – next time I’ll cut back on both.
Awesome!
The fam made for me for mother’s day. They aren’t beautiful but they ARE delicious. I don’t like a sugar bomb dessert and the lower sweetness level was perfect for me. Texture of the cookies is great – soft but toothsome with oats. The choc cream cheese filling is awesome. I think these would be good with ice cream filling as well!
In the video she says these are gluten-free cookies. The recipe just calls for regular oats which are not gluten-free. So unless you know that and you substitute in gluten-free oats, these are not gluten-free cookies.
Saw on TV. Looks so yummy. Can’t wait to try
These are delicious! I didn’t have coconut sugar so I used dark brown sugar instead and it worked perfectly. They’re nice and chewy and still have texture. So good!
I was so excited to try these however I was, somewhat, disappointed. I can’t believe I am saying this but these aren’t very sweet… Almost not sweet enough. The cookies are a bit dry and the filling is not sweet. Very tangy from cream cheese and almost tastes like just cream cheese. I don’t know if I would make them again, even though they are very easy to make.
Delicious, a real treat for the gluten-free crowd. Lots of flavor and not too sweet, more filling than most cookies and cookie itself is a soft cookie. Highly recommend this recipe!
These cookies are SO good! Make them, you won’t be disappointed!