Coconut Almond Flour Chocolate Chip Sandwich Cookies

Golden, chewy, and packed with rich chocolate chips — my coconut almond flour sandwich cookies are gluten-free comfort with a nourishing twist. Made with wholesome ingredients that support immune health and satisfy every sweet craving, they’re the kind of treat you’ll want to keep in the freezer at all times. 🥥🍪

Ingredients  

• 2 Cups Coconut Almond Flour

• 1/2 Tsp Baking Powder

• 1/4 Tsp Sea Salt

• 1 Large Egg

• 1/3 Cup Agave

• 1/3 Monk Fruit

• 2 Tsps Pure Vanilla Extract

• ½ cup Unsweetened Coconut Shreds - Optional

• 1/2 Cup Chocolate Chips – I like Lily’s or Bake Believe

• 1 Mini Marshmallows Per Cookie – ChocZero 

• Coconut Frosting

Instructions

1. Preheat oven to 350 degrees.

2. Mix the almond flour, baking powder, and salt in a mixing bowl.

3. Mix in the egg, agave, Monk fruit, and vanilla in a separate mixing bowl.

4. Combine the wet with the dry ingredients.

5. Fold in the chocolate chips and coconut.

6. Chill for 1 hour.

Line a baking sheet with parchment paper and place each cookie two inches apart. Press in the middle 1 mini marshmallows. Roll the dough into small balls. Flatten slightly.

Bake for 12-14 minutes or until the edges are golden. Allow them to cool on the baking sheet.

Next, have fun making a sandwich out of the cookies by spooning a small amount of your frosting in the middle.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.