These gluten-free and plant-based sandwich cookies are glorious.

While they’re gluten-free and butter-free, they still manage to have a buttery, melt-away, “short” quality to them. They’re the perfect treat to add to your cookie rotation, and can be switched up, filled with jam, peanut or almond butter, cookie butter, and so on.

Something sweet, slightly thick, and spreadable is what you’re after for the filling, and for this reason I went with my classic chocolate “nutella”-like spread, which I also have the recipe for here on my blog.

24 cookies

Ingredients:

1 1/2 cups almonds

1 cup chickpea flour

1/4 cup arrowroot flour, more for rolling

1/3 cup coconut sugar

1/4 tsp xanthan gum

1/2 tsp sea salt

1/2 cup coconut oil, solid but at room temperature

1/2 tsp vanilla extract

3 cups chocolate hazelnut spread

Method:

In a food processor, pulse almonds, chickpea flour, coconut sugar, xanthan gum, and salt. Add coconut oil and vanilla extracts. Blend until oil releases and a solid dough forms (1 to 2 minutes), breaking up the dough, as needed. Transfer to a piece of cling film, flattening into a 1-inch-high disk. Chill for 20 minutes, until solid but still pliable.

Preheat oven to 200C.

Roll out the dough with a floured rolling pin to be 1/4-inch thickness. Cut out with a cookie cutter and place on a baking sheet. Roll out scraps and repeat until all the dough is used. Freeze for 5 minutes, to firm. Bake for 10 to 12 minutes. Cool completely on the cookie sheet.

To fill the cookies, very carefully flip over a cookie and spread about 2 tsp of chocolate spread. Top with a plain cookie to create a sandwich. Repeat.

Store cookies in a container in the fridge or serve and enjoy!