Chocolate dipped coffee sandwich cookies. It’s a little wordy, yes. I’m not the greatest at naming things, but at least with this recipe, you know what to expect from the title, right?
For far too long, these sandwich cookies have been the bane of my existence. It’s one of those recipes I didn’t think would end up seeing the light of day, yet after….8?..10?..too many attempts, here they are.
They started out being a rectangular wafer style cookie to resemble a coffee crisp bar, both in appearance and in flavor. Somehow, they ended up being a soft, round, bite-sized cookie. However, I haven’t given up on the coffee crisp idea; that’s for another day.
These cookies take a bit of patience, since they do contain a few steps, but are incredibly easy to make. The cookies themselves are a little delicate before they get baked, so will need a little extra love and attention. (Pretend they’re a newborn puppy. Be gentle.) After rolling and cutting, I slide a fork underneath them to transfer them to the baking sheet. It works beautifully.
After baking, the cookies crisp up for very well, and it’s honestly difficult to move on to the next step without eating them all. You’ve been warned. The cookies don’t take too long to cool, so it’s best to blend the filling while the cookies are in the oven for effective time management.
To make them easier to dip in chocolate, pop them in the freezer for at least half an hour so they don’t fall apart when they go for a swim in the chocolate.
Not a coffee fan? Try swapping out the coffee for a different flavor. A chocolate hazelnut butter filling would be nice. I’ve also tried chocolate mint and loved it. Or, if you happen to be a chocolate orange lover, add some orange zest and a squeeze of fresh juice instead of coffee. If going that route, I’d swap out the almond butter for cashew butter. Really, the possibilities are endless. Happy baking!
- ½ cup Almond Flour
- ¼ cup Sorghum Flour
- ⅛ cup Arrowroot Flour
- ⅛ cup Coconut Sugar blended into powder in spice grinder
- ⅛ tsp Guar Gum
- ⅛ tsp Sea Salt
- ⅛ cup melted Coconut Oil
- ⅛ cup brewed Coffee or water
- ½ tsp Pure Vanilla Extract
- ⅔ cup Dates soaked in hot water at least 30 minutes
- ⅛ cup Almond Butter
- 1 Tbsp brewed Coffee
- 1 Tbsp Coconut Sugar
- 1 tsp Cocoa Powder optional
- ½ tsp Pure Vanilla Extract
- Pinch of Salt
- ⅔ cup Dark Chocolate Chips
- 1 tsp Coconut Oil
Begin by making sure your dates have been soaked to soften them for easier blending.
For the cookies: Heat your oven to 350℉ and line a baking sheet with parchment paper. Blitz the coconut sugar into a fine powder in a spice grinder. Then add to a mixing bowl with remaining dry ingredients and whisk. Add in the wet ingredients and mix until incorporated and formed into a dough ball.
Roll out between two pieces of parchment paper to between ⅛”-¼” thickness. Using a 1 ½” round cookie cutter (or the top of a shot glass), cut out the cookies and transfer them to the baking sheet by sliding a fork gently underneath them to pick them up. Continue rolling and cutting until dough is gone. Bake for 8 minutes, until they brown around the edges. Remove from oven and let cool on the sheet.
Filling and assembly: Once your dates are soft, add them to the blender with the remaining filling ingredients and process until smooth. After your cookies have cooled, spoon some filling onto a cookie, then place another cookie on top. Continue until all cookies are assembled then freeze them for at least 30 minutes.
Melt your chocolate with coconut oil in a double boiler or microwave. Remove cookies from the freezer and immerse in the chocolate one by one. Flip them over to cover both sides and remove with a fork, placing them back on the parchment to harden. Store in the fridge or freezer for best texture.