Flourless Chocolate Peanut Butter Cookie Sandwiches

Directions

Give the almond butter a good stirring with a spoon or a knife. This is to help redistribute the oil.

In a large bowl, mix all the cookie ingredients together except for the melted chocolate.

Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that.

Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to roll into balls.

Meanwhile, prepare the peanut butter filling.

In a medium bowl, mix together all the filling ingredients until well combined. Place this in the refrigerator for now.

Preheat the oven to 325°F (162°C) and line a baking tray with a Silpat or a piece of parchment paper.

Roll the dough into ¾" balls and place 1½" apart on the prepared baking tray.

Bake for 4-6 minutes or just until the top of the cookies appear baked. They may or may not have puffed up. If they appear puffy, they'll deflate a little while cooling and will then look like the cookies pictured.

Remove the cookies from the oven and let them cool completely on the baking tray.

Once the cookies have completely cooled, assemble the cookie sandwiches by rolling a marble-sized ball of filling mixture and placing it in the middle of a cookie. Press down slightly and place another cookie on top.

Store the cookies in an airtight container in the refrigerator for up to 1 week.