Sandwich Cookies ~ Gluten, Grain, and Sugar Free


Sandwich Cookies Gluten Free SCD GAPS

These chocolate grain free sandwich cookies were born because I wanted an excuse to make this marshmallow frosting again. Almond flour chocolate cookies are simple to make with just a few ingredients. To make these sandwich cookies SCD and GAPS legal, just omit the cocoa powder.  Not having gluten in these cookies is very helpful, as you can roll out and re-roll the dough repeatedly without worrying that it will become tough, as you do with conventional rolled cookie dough.  They’re fun to eat and they taste great, this recipe would be perfect for company for sure!

Grain Free Chocolate and Vanilla Sandwich Cookie Recipe

Makes 24 2-inch sandwiches with enough frosting left over to top hot chocolate or tea

2 -1/2 cups almond flour
1/2 teaspoon sea salt
1/2 cup organic butter or ghee, grated or cut into small pieces
1/3 cup honey
4 tablespoons cocoa powder

1 recipe Simple Meringue Frosting

Directions:  In the bowl of a stand mixer, food processor, or using a handheld mixer, mix all cookie ingredients until smooth.  Separate dough into two equal pieces, and chill in the freezer until firm.  Working quickly, place one piece of dough (keep the other in the freezer) between two sheets of parchment paper and roll to 1/8 of an inch thick.  Use a circular cookie cutter or  the top of a drinking glass (which is what we used) to make circles, or if you’re pressed for time use a pizza cutter to cut out squares.  Place cookies 1 inch apart on parchment paper on a cookie sheet, and bake at 350 degrees for 8-10 minutes.  Allow to cool.

Repeat with the remaining dough, and if you’re cutting circles, also re-roll out the scraps.  Return dough to the freezer for a few minutes any time that it becomes too soft to work with.

At any time during this process, proceed with the instructions for the frosting.  I did my frosting as the dough was chilling the first time.

To make sandwiches, use a teaspoon and scoop an approximate teaspoon of frosting onto the bottom of a cooled cookie.  Top with another cookie and squish until the frosting meets the edge all the way around.  Repeat with remaining cookies.  Store at room temperature for 2 days, or in the fridge for longer term storage.

* Dairy Free version (GFCF): Replace butter with coconut oil or ghee.

Part of Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free!

And Wheatless Wednesdays at Naturally Knocked Up!

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  1. says

    OH BOY! I was JUST thinking about sandwich cookies today and thinking about making up a recipe for some gluten free ones! But now I don’t have to because yours look delectable!!!

  2. M says

    I like the recipe except for the fact that there is sugar in it. Honey is still sugar, even though it is more healthy than white sugar. I am hypoglycemic so no sugar means not even honey. Ive seen a lot of recipes lately claiming to be sugar free that contain honey. I guess we have different definitions.

    • Cara says

      We do have different definitions :) We avoid the ingredient sugar because my daughter is on the GAPS diet, which is a diet that limits the specific types of carbohydrates. On this diet white granulated baking sugar is not allowed, though she does fine with the kind of carbohydrate found in honey.

      Thanks for your comment though! It’s always good to have a variety of opinions.

  3. Libbie says

    These look amazing, but I can’t do the honey. Is there any alternative that doesn’t have any type of “sugar”? Both the cookie and the frosting?

    • Cara says

      I don’t know of any, unfortunately! In the cookies I’m fairly certain the honey helps hold the almond flour together, and in the frosting you may be able to add stevia to beating egg whites while cooking over a double boiler, but I’ve never tried it.

  4. says

    Do you think it would work with almond meal or would that be too gritty?

    We use cacao instead of cocoa so I may need to add an extra squirt of honey anyway – that may help the almond meal stick together also. What do you think?


    • Cara says

      I want to try the cookies with almond meal- because I can make it at home so the nuts are soaked. If we eat too many almond flour baked goods with the almond flour I used for these we get tummy aches, but a little is okay. I’m not sure when I would get around to trying with the almond meal, so if you do before I can can you post back with your results?

      • says

        I tried it with homemade almond meal (leftover from making dd’s almond milk using soaked almonds, then dehydrated, then ground in the coffee grinder) and it worked great. I didn’t try the original version so I can’t compare but dc loved these. We used just a tad of vanilla ice cream that was in the freezer instead of making the merengue.

        I like that the cookies are not overly sweet. They may not stand alone with many dc but work great with a filling (I liked them by themselves also!). On the other hand, I used cacao instead of cocoa so that may have changed the sweetness from the original.

        I plan on making these again (and again).

  5. Lisa says

    Can I use an almond flour blend (it has rice flour & tapioca flour, too!) Or does it have to be straight almond flour?

  6. says

    This one is so great! I should better try this one and share with my kids and neighbors too. Almond flour is only the problem so I should buy some on the grocery. Thanks for the recipe.

  7. Geisha says

    Is it possible to use sugar free artifical honey or Agave Nectar instead of real honey? I know that they carry both at Walmart and i really want to try this recipe but i cant have honey…..

    • Cara says

      You could use agave, but not the sugar free honey. I don’t recommend agave because it’s highly processed. Also, maple syrup (real) would work well too.

  8. says

    I was desperate for something to bring to a cookie party and made these with 1 cup oat flour, 1 cup brown rice flour, and 1/2 cup whey protein. They came out just fine. I can’t compare them to the taste of almond flour, but they are good!

  9. Lauren says

    thanks for the recipe! I am lazy, so I did change it a bit :) I added an egg and a bit more almond flour as I thought they might hold together better when they were done ( this worked well, but I can’t compare because I haven’t made it as writteen before!) Then ( because I am lazy) I rolled the dough into little balls and put them on a cookie sheet , covered them up with some parchement and squashed each one flat with the bottom of a glass. Then I baked them. They turned out really well and i didn’t have to wait for them in the freezer :)

    thanks again!!

  10. tina says

    I have made these a few times using sunflower seed flour instead of almond flour. We can’t do tree nuts at our house, and the sunflower seed flour is much less expensive when you make it yourself!
    The 2nd time I made them I used much less honey, and used coconut oil/ghee combo from Green Pastures.
    That lends a lot of sweetness to the mixture without honey. We use honey, as we are also on GAPs diet,
    but I ran out so made up the difference with more coconut oil/ghee.
    They were thinner, more cracker like, but still worked well for ice cream sandwiches. You just need to watch them carefully while they bake. I bet you could probably skip the honey, especially if you tried adding egg white or such as Cara recommended.
    We don’t make the filling for ours, I use frozen banana, pureed in a food processor and then refrozen in the cookies.


  11. marjorie says

    I’m just wondering if anybody tried using coconut sugar for the sweet part. I use it a lot and love the flavor but not sure how it would hold up in these. Just curious!


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