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–+ large cookie sandwiches
Toasted Macadamia Cinnamon Vanilla Keto Chow Cooler
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Chocolate-Chocolate Chip Cream filled Sandwich Cookies

If you love chocolate and mint, try the Chocolate Mint Meltaway filling instead of the vanilla cream for a really delicious treat.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Desserts, Snacks
Keyword: Chef Taffiny Elrod, Chocolate, Keto Chow
Keto Chow Flavor: Chocolate
Recipe Creator: Chef Taffiny Elrod
Servings: 4 large cookie sandwiches
Calories: 640.4kcal
Author: Taffiny Elrod

Ingredients

Cookies

  • 1/2 cup avocado oil or mild tasting olive oil
  • 1 large egg
  • 1/2 cup granulated sweetener (I used allulose)
  • 1 teaspoon pure vanilla extract
  • 1 cup Chocolate Keto Chow
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sugar-free chocolate chips

Filling

  • 4 ounces unsalted butter, softened (1 stick)
  • 1 cup confectioner’s style sweetener (I used erythritol)
  • 1 teaspoon pure vanilla extract

Instructions

Prepare Cookies

  • Prepare a cookie sheet by lining with parchment paper or aluminum foil
  • Place the oil, egg and sweetener in a large mixing bowl and whisk together.
  • Add the Keto Chow, cocoa powder, baking powder, and cinnamon and mix to combine.
  • The dough will should be soft and glossy when its fully mixed.
  • Stir in the chocolate chips.
  • Measure out eight evenly sized cookies onto the prepared cookie sheet. I use a small ice cream scoop for this.
  • Bake at 325 degrees for 10 minutes until the cookies are just beginning to brown around the edges but they are still slightly soft to the touch.
  • When they are done baking, allow then to cool completely. While the are cooling make the cream filling.

Filling and final prep.

  • Beat the butter with an electric mixer until it is light and fluffy. Beat the sweetener in a little at a time, on low speed. Add the vanilla extract and beat until everything is fully mixed and the cream begins to look stiff.
  • Spread a quarter of the filling on one cookie and top with another cookie. Continue until you have four cookie sandwiches.
  • Store the sandwiches in an air tight container in the refrigerator or individually wrapped in plastic.

Video

Notes

Taffiny Elrod February 2019

Nutrition

Serving: 245g | Calories: 640.4kcal | Carbohydrates: 142.28g | Protein: 16.53g | Fat: 60.2g | Saturated Fat: 23.45g | Polyunsaturated Fat: 4.71g | Monounsaturated Fat: 26.44g | Trans Fat: 0.93g | Cholesterol: 108.58mg | Sodium: 554.58mg | Potassium: 927.36mg | Fiber: 10.46g | Sugar: 24.75g | Vitamin A: 774.41IU | Vitamin C: 0.01mg | Calcium: 342.56mg | Iron: 2.11mg | Sugar Alcohol: 128g | Net Carbs: 3.82g