Chocolate Chip Cookie Sandwiches with Chocolate Ganache

cookie 5s title 2

Ingredients (makes 12-14 cookies, 6-8 cookie sandwiches):

  • 1 Cup sunflower seed meal (blend 1 Cup raw, hulled sunflower seeds in your high speed blender) PLEASE NOTE you may replace with almond meal
  • 1/2 Cup sorghum flour
  • 1/2 Cup potato starch
  • 1/2 Cup non-dairy chocolate chips
  • 1/2 Cup light brown sugar
  • 1/4 Cup coconut sugar (You may substitute with raw sugar)
  • 1 stick non-dairy butter (You may substitute with coconut oil, BUT please note that there will be a delish coconut hint to the cookies; You can add 1/4 – 1/2 Cup shredded unsweetened coconut, too!)
  • 1 Chia seed egg (1 Tablespoon ground chia seeds whisked with 2 Tablespoons warm water, set aside for 5 minutes until a goo-like consistency) – You may sub flax meal for the chia meal if you don’t have
  • 1 Tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Optional: 1/2 Cup chopped walnuts / pecans / peanuts
  • Ganache Filling:
    • 2 Large RIPE avocados
    • 1/2 Cup cocoa powder
    • 1/2 Cup confectionery sugar
    • 1/2 teaspoon sea salt


  1. Preheat your oven to 350 degrees Fahrenheit.  Prepare your baking sheet(s) (I fit 6 cookies per sheet) with a piece of parchment paper and spray with non-stick spray.  In your stand mixer (or hand mixer), beat your non-dairy butter (or coconut oil), and beat until soft peaks form.  Add in your sugar and beat until creamy & smooth; add in your chia egg replacer, vanilla extract, baking soda, sea salt, and mix until fully incorporated.  Now this is where it can get messy!  SLOWLY add 1/4 Cup of flour to your mixer, beat on low speed, and keep repeating until all of your flour is added (if you add it all at once your flour will fly out not only on your counter, but you as well…I know from experience!).  Once your cookie dough is well mixed, add your chocolate chips (and nuts, if using!) and beat on low speed, until incorporated.
  2. I opted to use an ice cream scooper that yields 3-4 Tablespoons of dough. As such, you may either use a Tablespoon to measure or an ice cream scooper (I found it easier to just scoop my cookie dough out onto the tray!).  Place 6 scoops per baking tray (DO NOT FLATTEN); your cookies will spread out as they bake so be sure to leave plenty of room!  Pop your cookies in the oven for 10-12 minutes, until the edges just start to golden (if you want a crispier cookie leave them in for 12 minutes).  Let cool.
  3. While the cookies are baking let’s prepare the filling!  In your food processor add all of the ganache ingredients and blend until smooth & creamy. Taste a bite (oh I know, testing ganache is a hard job, but someone has to do it!), and adjust any seasonings as necessary.
  4. To assemble your cookie sandwiches, you may either use a knife and add the ganache filling OR use a piping bag (which I opted to use!) to half of the cookies.  Top them off with the remaining cookies and voila! We have scrumptious chocolate chip cookie dough sandwiches.   Do you have leftover filling?  Add that to a bowl and eat as a decadent chocolate mousse later, OR freeze it for a healthy twist on ice cream!
  5. Enjoy eating whole!cookie 6s edit cookie 5s

Recipe adapted from here.

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