Chocolate Sandwich Cookies

Steps

1. Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the oat flour, cocoa powder, baking soda, and sea salt until well combined.

2. In a large bowl, cream the softened butter and coconut sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until smooth. Gradually fold in the dry ingredients and mix until a stiff, dark dough forms. If the dough feels too soft, refrigerate it for 15 minutes.

3. Roll the dough out between two sheets of parchment paper to about 1/8-inch thickness. Use a 1.5-inch round cookie cutter to stamp out circles and place them on the prepared baking sheets about 1 inch apart. Re-roll scraps and repeat. Bake for 10-12 minutes until the cookies are firm to the touch. Let them cool completely on a wire rack.

4. Make the filling by beating the softened butter until smooth, then mixing in the raw honey, vanilla extract, and arrowroot powder until thick and creamy. Pipe or spread a small amount of filling on the flat side of one cookie, then press another cookie on top to form a sandwich. Repeat with all remaining cookies.

Why It Works

Dutch-process cocoa powder delivers that deep, dark chocolate flavor without relying on artificial colors or flavoring. Oat flour provides whole-grain fiber and a tender crumb, while coconut sugar adds sweetness with a lower glycemic impact than refined white sugar and retains trace minerals like potassium and iron. The filling uses raw honey, which contains natural enzymes and antioxidants, instead of powdered sugar and hydrogenated oils found in commercial versions. Butter provides clean saturated fat and rich flavor, replacing the processed seed oils and artificial emulsifiers in store-bought sandwich cookies. Sea salt rounds out the flavors and contributes essential trace minerals like magnesium and zinc.

Tips

• Chill for cleaner cuts. If the dough gets sticky while rolling, pop it in the fridge for 10 minutes. Cold dough cuts much cleaner and holds its shape better in the oven.
• Make them uniform. For even sandwich cookies, try to keep all your cutouts the same thickness. Pair cookies of similar size together before filling so the sandwiches look polished.
• Freeze the filling. If the honey-butter filling is too soft to pipe, refrigerate it for 10 minutes until it firms up. Assembled cookies freeze beautifully for up to 2 months — thaw at room temperature for 15 minutes before serving.