The nutrition information is for a sandwich cookie, which is two cookies plus the filling.
Servings: 15sandwich cookies (30 cookies)
Calories: 198kcal
Ingredients
Cookie
1 ½cupsblanched almond flour
½teaspoonbaking soda
¼teaspoonsalt
⅓cupsmooth peanut butterno salt or additives
⅓cupmaple syrupor honey
1teaspoonvanilla extract
Filling
½cupsmooth peanut butterno salt or additives
½cupmaple syrupor honey
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Whisk the almond flour, baking soda, and salt together in a bowl.
In a separate bowl, combine the wet ingredients.
Add the wet ingredients to the dry ingredients and blend together into cookie dough.
Scoop about a teaspoon of dough into a ball. Roll it with your hands to smooth it out into a ball and place it on a baking sheet. Space the cookies about two inches apart since they do expand a bit.
Flatten the cookies with a slightly wet fork or the bottom of a glass.
Bake the cookies for 12 to 15 minutes, or until they begin to lightly brown.
Filling
Combine the peanut butter and maple syrup in a bowl and combine well with a spoon.
Once the cookies are cool, spread some filling on one cookie and combine it with another, pressing them together so they stick.
Store the cookies at room temperature for a few days, or longer in the refrigerator or freezer.