Chocolate Cashew Butter Sandwich Cookies

Happy Monday!

Anyone ready for summer?

Raises hand.

I’m loving the heat.

I’m sure I’ll be sick of it by June and want to think of nothing but Christmas trees and hot chocolate.

That’s what happens when you live in Texas.

It’s Secret Recipe Club time.

This months recipe comes from Jane, the fabulous, avid cook/baker, and passionate foodie behind The Heritage Cook.

Jane has a ton of delicious recipes, many of them gluten-free!

Oh, oh…and a ton of them are chocolate recipes. So naturally, I just had to pick a recipe with chocolate.

Jane’s  Gluten-Free Chocolate Peanut Butter Sandwich Cookies spoke to me.

I love that Jane uses gluten-free flour but I wanted to challenge myself and make these paleo friendly.

So, I shut one eye and used coconut flour.

I also substituted coconut sugar for brown sugar.


This was one of those times where things comes out perfect on the first try.


The cookies are super chewy with a whole lot of cocoa flavor.


I replaced the butter in the recipe with my homemade cashew butter and oh mah…


the angels sang.

Oh and that up there is a paleo substitute for peanut butter.

You know I love my peanut butter, but I’m trying to branch out.

Enter a cashew butter date spread.

If you have time to make date puree just to get one tablespoon for the spread, be my guest.

Otherwise, it works just fine with maple syrup 🙂


This is sandwich cookie heaven.


It’s a little bit salty,


a little bit sweet,


and a whole lot of goodness!


Thanks Jane! Can’t wait to try more recipes from your site 🙂

5.0 from 2 reviews
Chocolate Cashew Butter Sandwich Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Soft, chewy, cocoa cookies sandwiched together with a creamy cashew butter filling. Paleo, gluten-free.
  • For the cookies:
  • ¼ c. cashew butter (or nut/seed butter of your choice)
  • ¾ c. coconut sugar
  • 1 t. pure vanilla extract
  • 1 large egg
  • 2 T. coconut flour
  • ⅓ c. unsweetened, cocoa powder
  • ½ t. baking soda
  • ¼ t. salt
  • For the filling:
  • ½ c. cashew butter
  • 1 t. vanilla extract
  • 2 T. pure maple syrup
  1. For the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the cashew butter, sugar, vanilla and egg until smooth.
  3. Stir in the coconut flour, cocoa powder, baking soda, and salt.
  4. Drop the batter by rounded tablespoons onto the cookie sheet and slightly flatten the cookie dough.
  5. Bake for 8-10 minutes or until firm and slightly browned.
  6. For the filling, combine all of the filling ingredients until smooth.
  7. When the cookies are cooled, place a bit of filling on the underside of one cookie and sandwich with another cookie.
  8. Enjoy!



  1. I’ve been wanting to try coconut flour and sugar and this might be the recipe to get me to do that! They look amazing! Happy SRC day!

  2. I LOVE that you switched out some of the ingredients and used coconut flour and sugar. That’s exactly what I would have done! They look amazing. Happy reveal day!

  3. Great job Chelsy! I am thrilled that you converted these to paleo and they still worked. I will point my paleo friends to your version!! I had to give all the extra cookies away or I would have eaten them all. I am glad you enjoyed them as much as we did. Thank you for your kind words!

  4. I knew your cookies were delicious at first glance….and then I read through your post and discovered your brilliant alterations – amazing!!! GREAT job and pick for SRC this month 🙂

  5. Holy cow. There are so many delicious things happening with these cookies!

  6. LOVE your about me page 🙂 My moms family is Italian and I wish we still lived close to everyone.

    These cookies look amazing. YUM!! Visiting from Group C as well

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