Creating the Cookie Base
Melt butter in a saucepan over medium heat.
Whisk in brown sugar and corn syrup. Bring to a boil; cook for 1 minute.
Transfer the hot mixture to a heat-safe bowl. Stir in almond flour and salt.
Let the mixture cool for 5 minutes.
Add vanilla and egg white, whisk until combined.
Let batter rest for 10 minutes while you preheat the oven to 350°F (175°C).
Line baking trays with parchment paper.
Shaping and Baking
Scoop teaspoon-sized portions of batter onto trays, spaced apart to allow for spreading.
Bake for 7-9 minutes, until golden around the edges.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Ingredients for the Filling
Ingredient Amount
Dark, milk, or white chocolate chips 8 oz
Heavy cream ⅓ cup
Vanilla extract 1 teaspoon
Crafting the Chocolate Filling
Combine chocolate chips and cream in a heat-safe bowl.
Microwave in 45-second intervals until melted, stirring between each.
Stir in vanilla extract.
Let the mixture cool for about 10 minutes until thick yet spreadable.
Assembly and Serving
Spread a bit of chocolate onto the flat side of one cookie.
Sandwich with a second cookie.
Store in an airtight container for up to 3 days at room temperature or 1 week refrigerated.
Tips and Variations
✔️ Different Chocolates: Use dark, milk, or white chocolate for variety.
✔️ Add Orange Zest: Stir some zest into the chocolate for a citrus twist.
✔️ Individual Cookies: Skip the filling and enjoy them crisp and plain.
Creating the Cookie Base
Melt butter in a saucepan over medium heat.
Whisk in brown sugar and corn syrup. Bring to a boil; cook for 1 minute.
Transfer the hot mixture to a heat-safe bowl. Stir in almond flour and salt.
Let the mixture cool for 5 minutes.
Add vanilla and egg white, whisk until combined.
Let batter rest for 10 minutes while you preheat the oven to 350°F (175°C).
Line baking trays with parchment paper.
Shaping and Baking
Scoop teaspoon-sized portions of batter onto trays, spaced apart to allow for spreading.
Bake for 7-9 minutes, until golden around the edges.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Ingredients for the Filling
Ingredient Amount
Dark, milk, or white chocolate chips 8 oz
Heavy cream ⅓ cup
Vanilla extract 1 teaspoon
Crafting the Chocolate Filling
Combine chocolate chips and cream in a heat-safe bowl.
Microwave in 45-second intervals until melted, stirring between each.
Stir in vanilla extract.
Let the mixture cool for about 10 minutes until thick yet spreadable.
Assembly and Serving
Spread a bit of chocolate onto the flat side of one cookie.
Sandwich with a second cookie.
Store in an airtight container for up to 3 days at room temperature or 1 week refrigerated.
Tips and Variations
✔️ Different Chocolates: Use dark, milk, or white chocolate for variety.
✔️ Add Orange Zest: Stir some zest into the chocolate for a citrus twist.
✔️ Individual Cookies: Skip the filling and enjoy them crisp and plain.
