Chocolate Almond Lace Cookie Sandwiches with Raspberry Filling
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 and ⅓ cups almond meal
  • ⅔ cup cocoa
  • ⅓ cup coconut oil, melted
  • 1 cup coconut sugar
  • ⅓ cup almond milk
  • ⅓ cup apple sauce
  • pinch sea salt
  • 1 cup cashews, soaked overnight and drained
  • ½ cup raspberries (mine were frozen, but defrosted)
  • 1 tablespoon maple syrup
  1. Make sure to soak the cashews the night before using.
  2. Combine wet cookie ingredients in one bowl with coconut sugar, and stir to combine. (ensure coconut oil is quite warm, and ideally other ingredients are room temp).
  3. Combine remaining almond meal, cocoa and sea salt in a separate bowl.
  4. Mix the dry into the wet, and stir until combined.
  5. Spoon by heaping tablespoons onto a parchment lined cookie sheet, 2 inches apart. You might want to use your fingers to make slightly more round shapes.
  6. Bake at 350 for 18-22 minutes.
  7. Meanwhile, make the icing!
  8. Drain the cashews and puree with the raspberries and maple syrup. I used a vitamix, but a food processor would probably work. Blend until smooth.
  9. Once the cookies have cooled completely, assemble sandwiches. Store in the fridge. You can also store cookies at room temp and icing in the fridge and for crispier cookies on serving.
Recipe by Shockingly Healthy at