Chocolate Sandwich Cookies
Thin, crisp, dark chocolate wafers sandwiched around a sweet vanilla cream filling — a homemade, sugar-free answer to the lunchbox classic. Dunking in a glass of almond milk is encouraged.
Nutrition per serving
2 sandwich cookies- Net carbs
- 2.7g
- Calories
- 208kcal
- Protein
- 5.6g
- Fat
- 19g
- Total carbs
- 20 g
- Fiber
- 3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Peanut butter filling: Peanut butter replaces the cream cheese in the filling for a chocolate–peanut butter sandwich cookie.
- Beat the peanut butter with the butter, powdered erythritol and vanilla until fluffy, then fill as usual.
Golden vanilla: Leave out the cocoa and add a little more almond flour for golden vanilla wafers with the same cream filling.
- Make the dough without cocoa, using the extra almond flour. Bake 10–12 minutes, until the edges are just golden — pale wafers stay soft.
Dairy-free: Coconut oil in the wafers and vegetable shortening in the filling — which happens to be how the store-bought filling gets its texture.
- Beat the soft coconut oil with the egg and vanilla in place of the butter, and chill the dough a full 45 minutes before rolling.
- For the filling, beat the shortening with the powdered erythritol and vanilla until fluffy; leave out the cream cheese.
- Chocolate wafers
- Vanilla cream filling
- Chocolate wafers
- Vanilla cream filling
- Chocolate wafers
-
⅓ cup Dutch-process or black cocoa powderleave out - Vanilla cream filling
- Also add
- Chocolate wafers
- Vanilla cream filling
-
1 oz cream cheeseleave out
Estimated cost $8.27 for 9 servings ($0.92 each) · how we estimate
Instructions
-
Whisk the almond flour, cocoa, granulated erythritol, baking powder and salt in a bowl.
-
Beat the 4 tablespoons butter until creamy, then beat in the egg and vanilla. Add the dry ingredients and mix on low until a stiff, even dough forms. Divide it in half, flatten into discs, wrap and chill 30 minutes.
-
Heat the oven to 325°F (165°C) and line two baking sheets with parchment.
-
Roll each disc between two sheets of parchment to an even ⅛ inch (3 mm) thick. Cut out 2-inch (5 cm) rounds and set them on the sheets ½ inch apart; re-roll the scraps (chill them briefly if soft). You should get about 36 wafers.
-
Bake 10–13 minutes, until the tops look dry and matte and the edges feel firm. You cannot judge them by browning, so watch the surface. Cool completely on the sheets — they crisp as they cool.
-
For the filling, beat the 2 tablespoons butter, cream cheese, powdered erythritol and vanilla until smooth and fluffy.
-
Pipe or spoon about 1 teaspoon of filling onto the flat side of half the wafers, top with the remaining wafers and press gently until the filling reaches the edges. Chill 15 minutes to set.
Tips for success
-
For the classic near-black color, use black cocoa or a mix of black and Dutch-process cocoa. Natural cocoa works too, but gives a lighter, reddish-brown cookie. - Roll the dough evenly thin: thick wafers stay soft in the middle. If they are not crisp once cool, return them to a 300°F (150°C) oven for 5 minutes.
- Crush a few unfilled wafers into no-churn vanilla ice cream for a cookies-and-cream batch.
Nice to have, not needed
- A 2-inch round cutter gives neat wafers — a small glass or a clean bottle cap works too.
- A piping bag makes filling quick and even; a small spoon works fine.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve cold from the fridge or at room temperature.
Prep tip: Keep unfilled wafers airtight at room temperature and sandwich them as needed; filled cookies keep best in the fridge.
Refrigerate filled cookies in an airtight container up to 1 week, or freeze up to 3 months. Unfilled wafers keep at room temperature up to 1 week.
Variations
3 variations, each with its own ingredients and macrosPeanut butter filling
FlavorPeanut butter replaces the cream cheese in the filling for a chocolate–peanut butter sandwich cookie.
- cream cheese → natural creamy peanut butter
3.4 g net · 229 kcal · 6.6 g protein · 21 g fat · ≈$0.92 per serving (+0.7 g net carbs vs the original)
Golden vanilla
FlavorLeave out the cocoa and add a little more almond flour for golden vanilla wafers with the same cream filling.
- + ¼ cup extra almond flour
- no Dutch-process or black cocoa powder
2.3 g net · 219 kcal · 5.6 g protein · 21 g fat · ≈$0.92 per serving (−0.4 g net carbs vs the original)
Dairy-free
DietCoconut oil in the wafers and vegetable shortening in the filling — which happens to be how the store-bought filling gets its texture.
- butter → coconut oil
- butter → vegetable shortening
- no cream cheese
2.5 g net · 238 kcal · 5.3 g protein · 23 g fat · ≈$0.97 per serving (−0.2 g net carbs vs the original)
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