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Paleo Chocolate Raspberry Cookie Sandwiches

 October 14, 2018

PALEO CHOCOLATE RASPBERRY COOKIE SANDWICHES - INGREDIENTSTHE COOKIES:1 1/2 cups almond butter1/2 cup melted coconut oil3/4 cup coconut sugar1 egg2 cups almond flourTHE FILLING:1/2 cup almond butter2 tb melted coconut oil1 Hu Kitchen Cashew Butter & Raspberry Bar, melted1/2 raspberries

Not sure if you heard the latest news on the town, but my pals over at Hu Kitchen recently launched two new paleo chocolate flavors – Cashew Butter & Raspberry, and Orange Dream Vanilla Cashew Butter. As if I needed one more reason to be obsessed with Hu chocolate, yep, they did it to me. These flavors are straight FIRE.

Today I’m sharing with you my recipe for Paleo Chocolate Raspberry Cookie Sandwiches. My girl Erin from Erinliveswhole turned me on to her recipe for Grain Free Peanut Butter Sandwiches, so this recipe is a play on hers.

The cookies are made with almond butter, and you can easily make them with any nut butter (or seed butter) of choice. You can also make them vegan by replacing the egg with a flax egg. The consistency and texture of the cookies will still be the same.

So here you go, my friends! If you make this recipe, please be sure to tag me on Instagram and use hashtag #kalejunkie, as I repost a lot of your creations!

sponsored by Hu Kitchen


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Nicole Modic
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The Cookies

  • 1 1/2 cups almond butter
  • 1/2 cup melted coconut oil
  • 3/4 cup coconut sugar
  • 1 egg
  • 2 cups almond flour

The Filling


  • Preheat oven to 350F.
  • Line a cookie sheet with parchment paper. 
  • In a medium bowl, mix together the almond butter, melted coconut oil, and coconut sugar. 
  • Next, mix in the egg, following by the almond flour. The dough will be very thick. 
  • Scoop about 2 tablespoons of the dough onto the baking sheet and flatten with your finger – note, these won’t rise. 
  • Bake for 12-13 minutes and let cool completely. 
  • While cookies are baking, prepare the filling.
  • Melt the chocolate bar. I use the microwave and melt the bar in 2, 30-second increments. 
  • Mix together the melted chocolate, almond butter, and coconut oil, and set aside.
  • Mash the raspberries.
  • Spoon about 1 tablespoon of the chocolate-almond butter filling on a cookie, followed by 1 teaspoon of the mashed raspberry, and sandwich with another cookie.
  • Repeat until all cookies are sandwiches!
    Enjoy! XO

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in your posts and I’ll re-share!



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    • hi! It’s there! I wrote "almond butter" but meant "almond flour" – you are good to go!