Sandwich cookies are one of the yummiest one-biters out there, and they’re all different. From Oreos to Linzer tarts to peanut butter sandwich cookies, there’s something special about two cookies sandwiching a sweet filling. Am I right?
Well, today, I’m sharing a recipe for shortbread cookie sandwiches with a creamy and chocolaty filling. And although you could just buy some cookies and Nutella for these, you’d be missing out on the opportunity to make them super low carb. That’s the dilemma around cookies — we all love them, but who wants all that extra sugar? Not me, that’s for sure.
So, how to make low-carb cookie sandwiches? That’s easy, make them from scratch, including the chocolate ganache filling. And I promise, with the recipe below, you’ll end up with the loveliest batch of sandwich cookies, and they’re healthier than store-bought!
How to Make Low-Carb Sandwich Cookies?
To make shortbread cookies, you must make a butter-based dough, and it’s as easy as combining softened butter, your favorite low-carb sweetener, vanilla, almond flour and crushed nuts. We’re also adding a pinch of salt and a dash of xanthan gum to give our cookie dough some elasticity.
Once you get a nice dough and have your cookie cutter in hand, the rest is easy. Cutting the cookies, baking them and assembling the sandwiches is the fun part! Fast and easy, that’s what these beauties are all about, and you know what? They’re delicious!
For the filling, we’re keeping it simple and making a quick microwave chocolate ganache — we’re sweetening this one with a low-calorie sugar alternative as well.
Variations and Substitutions
After you try the recipe, you’ll notice the low-carb shortbread cookies are pretty tasty on their own, so you’ve got yourself a fantastic treat that goes great with a cold glass of milk, a cup of coffee or tea.
Of course, good shortbread cookies also mean a whole lot of alternative sandwich cookies. If you’re not in the mood for chocolate, fill your sandwich cookies with a sugar-free cream cheese filling, and a keto caramel sauce based on heavy cream and brown butter is also a lovely filling alternative. When it comes to sandwich cookies, there’s no limit, so try out different flavor combinations!
Tips for the Perfect Shortbread Sandwich Cookies
- Whenever you’re making cookies, especially shortbread cookies, make sure you preheat the oven at least fifteen minutes before baking. These cookies bake fast, and you want them golden and crumbly.
- Forget about melting chocolate in a double broiler. For a chocolate ganache, heat the heavy cream in the microwave, pour it over the chocolate and let the melt the chocolate in it.
- Talking about chocolate, look for unsweetened chocolate with at least 70% Cocoa solids. Keep in mind it might be pretty bitter, so sweeten the ganache to taste with your favorite powdered sweetener.
- Make sure you let the cookies cool down to room temperature before assembling the chocolate sandwich cookies. If too hot, the chocolate ganache will be too runny, and you’ll undoubtedly make a mess!
- 75g unsalted butter (softened not melted)
- 50g powdered erythritol
- 3/4 tsp vanilla
- 135g almond flour
- 30g crushed toasted hazelnuts
- pinch salt
- 1/4 tsp xanthun gum
Chocolate ganache filling
- 50g unsweetened dark chocolate
- 1 cup heavy cream
- 1 teaspoon powdered erythritol
In a bowl. add softened butter, erythritol and vanilla, and mix with help of a wooden spoon.
In a separate bowl, add in almond flour, crushed hazelnuts, salt and xanthun gum, whisk together all the dry ingredients, then combine the dry and the wet ingredients together, making sure everything combines well. (give the dough a round structure with your hands, do not try to knead it too much, it will make the cookies come out hard and dry rather than soft and buttery)
Place the cookie dough between two parchment paper, and with help of a rolling pin, flatten the cookie dough to a thickness of 5mm, cut out the cookies using a cookie cutter, and scrape off the excess dough and rework the scrap until you use up all the dough.
Transfer the cookies in a baking tray or dish lined with parchment paper (lift the cookies very gently with a help of a spatula as they are gonna be really fragile). Bake the cookies at 350F for about 15 minutes. (once done, cool them over a wire rack or on paper towels if you don't have a cooling rack).
For the chocolate ganache filling, coarsely chop unsweetened dark chocolate and transfer it into a microwave safe bowl, take 1 cup of heavy cream and microwave it until it starts boiling, pour the hot heavy cream onto the chocolate and let it be for 2 minutes, then stir well.
Transfer the chocolate ganache into a piping bag and pipe it over your cookie then top with the second cookie to make a sandwich.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 7gCarbohydrates: 3.7gProtein: 1.2g