No Added Sugar Sandwich Cookies With Orange Dark Chocolate
- Apr 05, 2021
These treasured classic shortbread cookie sandwiches are buttery and sweet with a hint of citrus!
FOR THE COOKIE
- 6 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 egg
- 1 cup (86g) almond flour
- 1/2 teaspoon coconut flour
- 1/2 cup (64g) powdered Swerve or powdered sweetener of choice
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- Pinch of salt
- 1 teaspoon orange zest, optional
FOR THE FILLING
- 6oz Lily's Blood Orange Dark Chocolate, can sub any Lily's variety!
- 1 teaspoon coconut oil
Heat oven to 350F and line a dark- colored baking sheet with a silicone mat.
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.
Once the butter has lost some of its heat, add the egg, vanilla, and optional orange zest and beat just until combined.
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!
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.
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.*
Note: The cookies will continue to get crisps the longer they are in open-air with low humidity. I recommend waiting an hour or two before adding the chocolate.
Once the cookies are cool, melt the chocolate and coconut oil in the microwave at 20 second intervals, string frequently until smooth.
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 from Inspectorgorgeous